Shrimp and Bell Pepper Stir Fry

Steps

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1. 1
   Prepare the ingredients: mince the garlic and slice the ginger. Cut the green onions into 2-inch sections, keeping the white stem parts and green leafy parts separate. Slice the onion into large pieces, separating the layers. Cut the bell peppers into bite-sized pieces.
   ▶ ≈0:31
2. 2
   Rinse the shrimp with cold water and pat dry. Marinate the shrimp with salt, sugar, white pepper powder, cornstarch, and water. Mix well, then add sesame oil and combine thoroughly.
   ▶ ≈1:17
3. 3
   Mix cornstarch with cold water and stir until all the cornstarch dissolves. Set aside.
   ▶ ≈1:47
4. 4
   Heat oil in a pan over medium-high heat. Add the onion and bell pepper, spread them out, and pan-fry for about 20 seconds. Season with a pinch of sugar and salt, then stir-fry for about 90 seconds until slightly undercooked. Remove from the pan.
   ▶ ≈2:00
5. 5
   Add a bit more oil if needed and place the ginger slices in the pan to release their flavor. Add the marinated shrimp, spread them out, and pan-fry until the bottom is golden brown. Flip and cook the other side until also golden brown.
   ▶ ≈2:27
6. 6
   Add the minced garlic and the white stem parts of the green onions, stir briefly to combine. Add the rice wine and toss quickly to allow the alcohol to evaporate.
   ▶ ≈2:56
7. 7
   Season with oyster sauce, soy sauce, and dark soy sauce. Continue stir-frying until all the shrimp are evenly colored.
   ▶ ≈3:22
8. 8
   Stir the cornstarch and water mixture first—cornstarch tends to settle—then add it to the pan. The liquid will quickly boil and thicken into a sauce.
   ▶ ≈3:37
9. 9
   Once the sauce has thickened, add the onion and bell pepper back to the pan. Add the green leafy parts of the green onions, sesame oil, and black pepper. Toss everything quickly to combine evenly and serve.
   ▶ ≈3:58