Shrimp Bell Pepper Stir-Fry (Print Format)
Juicy shrimp and colorful bell peppers cooked in a glossy garlic soy sauce for a quick, tasty dish.
# Ingredients:
→ Main Ingredients
01 -
450 g peeled and deveined shrimp
02 -
2 large bell peppers, thinly sliced
03 -
1 whole onion, sliced
04 -
2 cloves garlic, minced
→ Sauce
05 -
2 tbsp soy sauce
06 -
1 tbsp oyster sauce
07 -
1 tbsp cornstarch
08 -
½ cup chicken broth, low sodium
→ For Stir-Frying
09 -
1 tbsp vegetable oil (neutral, e.g. peanut or canola)
# Steps:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until the cornstarch is fully dissolved to ensure even thickening.
02 -
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic and stir briefly for aroma.
03 -
Add sliced bell peppers and onion to the wok. Stir-fry continuously for 2 to 3 minutes until vegetables are tender yet still crisp and onions become translucent.
04 -
In a single layer, add shrimp and stir-fry for 2 to 3 minutes until shrimp turn pink and curl into a loose C shape, indicating they are just cooked through.
05 -
Pour the prepared sauce into the wok. Increase heat to high and stir rapidly until the sauce bubbles, thickens, and evenly coats the shrimp and vegetables, approximately 1 to 2 minutes.
06 -
Serve the stir-fry hot over steamed jasmine or white rice for a complete meal. Enjoy fresh from the pan.
# Tips:
01 -
Dry shrimp thoroughly before cooking to achieve optimal browning and texture.
02 -
Uniform slicing of vegetables ensures even cooking and texture balance.
03 -
Stir sauce mixture just before use to prevent cornstarch from settling.
04 -
Avoid overcooking shrimp to maintain tenderness and prevent rubbery texture.
05 -
Leftovers keep refrigerated up to 2 days; reheat gently with a splash of water.