Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Bell peppers (various colors, sliced) 2 cups
- Onion (sliced) 1/2 medium
- Garlic (minced) 2 cloves
- Soy sauce 2 tablespoons
- Sesame oil 1 tablespoon
- Cornstarch 1 teaspoon
- Vegetable oil 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, and cornstarch. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over high heat until shimmering.
- Step 3: Add the sliced onions and bell peppers to the hot skillet and stir-fry for 2-3 minutes until slightly tender.
- Step 4: Add the minced garlic and shrimp to the skillet. Stir-fry for another 2-3 minutes, or until the shrimp turns pink and opaque.
- Step 5: Pour the soy sauce mixture over the shrimp and vegetables. Stir-fry for 1 minute, or until the sauce thickens slightly and coats everything evenly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the stir-fry in a skillet over medium heat, adding a splash of water if needed to prevent drying.
- Serve this vibrant stir-fry over fluffy white rice or quinoa to soak up all the delicious sauce.
- Don't overcrowd the pan; cook in batches if needed to ensure the shrimp and peppers sear properly, not steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American