Ingredients:
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons vegetable oil (divided)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, chopped (white and green parts separated)
For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil (optional)
Directions:
1. Prepare the sauce by whisking together soy sauce, oyster sauce, rice vinegar, honey or brown sugar, cornstarch, water, and sesame oil (if using) in a small bowl. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
3. Add another tablespoon of vegetable oil to the same skillet. Add the red, yellow, and green bell peppers, along with the onion. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
4. Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant.
5. Return the cooked shrimp to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to thicken.
6. Sprinkle the green parts of the green onions over the stir-fry. Mix briefly to combine.
7. Remove from heat and serve hot with steamed rice or noodles.
