Shrimp and Pepper Stir Fry
Directions
- 1Toss peeled and deveined shrimp in a bowl with soy sauce, sesame oil, Shaoxing cooking wine, and cornstarch. Let marinate for 15 minutes.
- 2Slice one onion into squares.
- 3Cut red bell pepper into same size squares.
- 4Slice some 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 for the stir-fry sauce.
- 7In a separate bowl, mix cornstarch and water to create a slurry for thickening the sauce.
- 8Heat a tablespoon of oil in a wok or pan over medium-high heat.
- 9Toss in the onions and bell peppers, sauté for about a minute until edges soften but veggies retain crunch.
- 10Remove the sautéed vegetables from the pan and set them aside.
- 11Add a little more oil to the same pan if needed.
- 12Toss in minced garlic and ginger, stir-fry for a few seconds until fragrant.
- 13Add the marinated shrimp and stir-fry for one to two minutes until they start turning pink, being careful not to overcook.
- 14Pour in the prepared stir-fry sauce, add the cooked onions and bell peppers, and the cornstarch slurry to the pan.
- 15Toss everything well for another one to two minutes and cook until the sauce is thick and glossy.
- 16Finish the dish with some spring onions for freshness and a drizzle of sesame oil for a toasty flavor.
- 17Make a final quick toss and turn off the heat.
- 18Serve the shrimp and pepper stir fry with steamed rice or noodles.
Ingredients
- 300 g shrimp or prawn, peeled and deveined
- 1 red bell pepper, sliced into squares
- 1 medium onion, sliced into squares
- 2 3 spring onions, sliced
- 2 garlic cloves, finely minced
- 1 tsp ginger, finely minced
- 2 tbsp vegetable oil
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 0.5 tsp white pepper
- 1 tsp sugar
- 2 tbsp water
- 1 tsp sesame oil
- 1 tsp cornstarch, mixed with 3 tbsp water to make a slurry
- 2 tsp light soy sauce for marinade
- 1 tsp Shaoxing cooking wine or Japanese mirin for marinade
- 1 tsp cornstarch for marinade
- 1 tsp sesame oil for marinade
Equipment
bowlwokpan
Tips
- Marinating shrimp with Shaoxing wine and cornstarch adds flavor and reduces unpleasant smell.
- Sauté onions and bell peppers for about a minute to soften edges while keeping them crunchy and vibrant.
- Do not overcook the shrimp, stir-fry until they just turn pink.
- Finish the dish with spring onions and a drizzle of sesame oil for freshness and toasty flavor.
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