Ingredients
Scale
- 1 medium red bell pepper
- 1 cup (175 g) broccoli
- 1 medium zucchini
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil (Divided)
Sauce:
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 1 tsp sesame oil
- 2 cloves garlic, finely chopped
- 2 tbsp cornstarch
Instructions
- Wash all your vegetables. Cut the red bell pepper into thin strips and the broccoli and zucchini into small pieces. Wash shrimp with cold water and dry it well with a paper towel.
- To make the sauce: Place the oyster sauce, soy sauce, dry sherry, sesame oil, garlic and cornstarch in a mixing bowl. Mix well and set aside.
- Heat a large pan or wok over high heat. Add one tablespoon of oil and stir fry the vegetables for about 2-3 minutes. Put a lid on leaving a gap to steam them for another minute. Remove the vegetables and set aside.
- Heat the remainder tablespoon of oil in the same pan or wok and add the shrimp. Cook for about 3 minutes or until they turn pink. Lower the heat to medium, add the cooked vegetables and stir fry for another minute.
- Add the sauce and stir fry to cover the shrimp and vegetables thoroughly. Serve immediately over a bed of rice.