Shrimp and Pepper Stir Fry
Directions
- 1Toss the peeled and deveined shrimp in a bowl with soy sauce, sesame oil, Shaoxing cooking wine, and cornstarch. Let it marinate for 15 minutes.
- 2Slice one onion into squares.
- 3Cut the red bell pepper into same-size squares.
- 4Slice the spring onions.
- 5Finely mince garlic cloves and a small piece of ginger.
- 6In a small bowl, mix soy sauce, oyster sauce, sugar, white pepper, and water.
- 7In a separate bowl, mix cornstarch and water to make a slurry.
- 8Heat a tablespoon of oil in a wok or pan over medium-high heat.
- 9Toss in the onions and bell peppers, and sauté for about a minute to soften the edges while keeping their crunch. Remove them from the pan and set aside.
- 10In the same pan, add a little more oil if needed. Toss in the minced garlic and ginger, and stir-fry for a few seconds until fragrant.
- 11Add the marinated shrimp to the pan and stir-fry for about 1-2 minutes until they start turning pink. Make sure not to overcook them.
- 12Pour in the prepared sauce into the pan.
- 13Add the previously cooked onions and bell pepper, and the cornstarch slurry.
- 14Toss everything well for another 1-2 minutes until the sauce is thick and glossy.
- 15Finish the dish with spring onions for freshness and a drizzle of sesame oil for a toasted sesame flavor. Make a final quick toss and turn off the heat.
- 16Serve the shrimp and pepper stir-fry with steam rice or noodles.
Ingredients
- 300 g Shrimp
- 2 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Cooking wine
- 1 tsp Cornstarch
- 1 Onion
- 1 Bell Pepper
- 3 Spring onions
- 2 Garlic cloves
- 3 tsp Ginger minced
- 2 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sugar
- 0.5 tsp White pepper
- 2 tbsp Water
- 1 tsp Cornstarch
- 3 tbsp Water
Equipment
bowlknifecutting boardpanwooden spoonchopsticks
Tips
- Adding Shaoxing wine and the marinating method adds more flavor to the shrimps and reduces any unpleasant smell.
- The cornstarch and water mixture is what Chinese restaurants use to thicken the sauce in their stir-fried dishes.
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