Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Instructions
- Step 1: Whisk together soy sauce, oyster sauce (if using), and cornstarch in a small bowl until smooth. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Step 3: Add bell peppers, broccoli, garlic, and ginger to the skillet. Stir-fry for 2-3 minutes, until vegetables are crisp-tender.
- Step 4: Pour sauce over vegetables and bring to a simmer, stirring constantly until sauce thickens slightly (about 1 minute).
- Step 5: Add cooked shrimp back to the skillet and toss to coat with sauce. Cook for another minute to heat through.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave or stovetop, adding a splash of water if needed to prevent dryness.
- Serve this vibrant stir-fry over a bed of fluffy jasmine rice, or try it with egg noodles for a different texture.
- For extra zing, add a pinch of red pepper flakes to the sauce before simmering, or a squeeze of lime juice at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American