Shrimp and Pepper Stir Fry

20 mins
Serves 1
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Directions

  1. 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.
  2. 2Slice one onion into squares.
  3. 3Cut the red bell pepper into same-size squares.
  4. 4Slice the spring onions.
  5. 5Finely mince garlic cloves and a small piece of ginger.
  6. 6In a small bowl, mix soy sauce, oyster sauce, sugar, white pepper, and water.
  7. 7In a separate bowl, mix cornstarch and water to make a slurry.
  8. 8Heat a tablespoon of oil in a wok or pan over medium-high heat.
  9. 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.
  10. 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.
  11. 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.
  12. 12Pour in the prepared sauce into the pan.
  13. 13Add the previously cooked onions and bell pepper, and the cornstarch slurry.
  14. 14Toss everything well for another 1-2 minutes until the sauce is thick and glossy.
  15. 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.
  16. 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.
Shrimp and Pepper Stir Fry | Clip Recipe