Shrimp & Pepper Stir Fry | Shrimp and vegetables stir fry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken sauces similarly, though with a different texture.

Prepare the shrimp marinade by mixing 2 tsp light soy sauce, 1 tsp Shao xing wine or Japanese mirin, 1 tsp cornstarch, and 1 tsp sesame oil; marinate the shrimp for a while.

Prepare the vegetables by slicing the red bell pepper and onion, and cutting the spring onions into 2-inch pieces.

In a large skillet, heat 2 tbsp vegetable oil over medium-high heat.

Add the marinated shrimp to the skillet and stir-fry until cooked through, about 2-3 minutes; remove and set aside.

In the same skillet, add the sliced garlic and minced ginger; stir-fry until fragrant.

Add the sliced bell pepper and onion to the skillet; stir-fry until tender-crisp.

Prepare the stir-fry sauce by mixing 2 tbsp light soy sauce, 2 tbsp oyster sauce, ½ tsp white pepper, 1 tsp sugar, and 2 tbsp water.

In a small bowl, mix 1 tsp cornstarch with 3 tbsp water to create a slurry.

Return the shrimp to the skillet, pour the stir-fry sauce over the shrimp and vegetables, and mix well.

Add the cornstarch slurry to the skillet and cook until the sauce thickens.

Drizzle with 1 tsp sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens