Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • Pinch of white pepper
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 medium onion, sliced
  • 2 green onions, chopped, for garnish
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional, can substitute with more soy sauce)
  • 1 tablespoon (15ml) honey (or brown sugar)
  • 1 teaspoon (5ml) rice vinegar
  • 1 teaspoon (5ml) cornstarch
  • 2 tablespoons (30ml) water

Instructions:

  1. Combine shrimp with marinade ingredients. Let stand for 5 minutes (while prepping veggies).
  2. Whisk together sauce ingredients in a small bowl until smooth. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, stir-fry until fragrant (about 30 seconds).
  4. Add sliced bell peppers and onion. Stir-fry until slightly softened but still crisp-tender (3-4 minutes).
  5. Add marinated shrimp to the wok. Stir-fry until shrimp turn pink and opaque (2-3 minutes). Be careful not to overcook!
  6. Pour the sauce over the shrimp and vegetables. Stir-fry until the sauce thickens (about 1 minute).
  7. Remove from heat. Garnish with chopped green onions. Serve immediately over rice or noodles.