Ingredients
- Shrimp, peeled and deveined: 1 pound
- Bell peppers (various colors), sliced: 2 cups
- Soy sauce: 2 tablespoons
- Cornstarch: 1 tablespoon
- Sesame oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a small bowl, whisk together soy sauce, cornstarch, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Step 2: Heat a large skillet or wok over high heat until very hot.
- Step 3: Add the sliced bell peppers to the hot skillet and stir-fry for 2 minutes, until slightly tender-crisp.
- Step 4: Add the shrimp to the skillet with the peppers and stir-fry for 3 minutes, until the shrimp are pink and cooked through.
- Step 5: Pour the sauce over the shrimp and peppers and stir-fry for 2 minutes, until the sauce has thickened and coated the shrimp and peppers evenly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent drying.
- Serve your stir-fry over fluffy rice or quinoa to soak up all that flavorful sauce.
- For extra flavor, marinate the shrimp in half of the sauce for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American