Preparation materials
400g fresh shrimp
1/2 red bell pepper
1/2 onion
1/2 carrot
100g peas or young corn
3 cloves of garlic
Scallions
fish sauce, oyster sauce, seasoning granules, pepper, cooking oil
How to do
Step 1: Pre-processing ingredients
Wash the shrimp, peel, remove the head and remove the black threads on the back. If you want the dish to be more eye-catching, you can keep the shrimp tail.
Wash bell peppers, remove seeds and then slice into bite-sized pieces. Peel onions, cut into wedges. Peel carrots, slice thinly. Wash peas or young corn, drain. Peel garlic, mince.
Step 2: Marinate shrimp
Put shrimp in a bowl, marinate with a little seasoning, pepper, oyster sauce and minced garlic for about 10-15 minutes.
Shrimp should not be marinated for too long because shrimp easily release water, when stir-fried, they will be less crispy and reduce the natural sweetness.
Step 3: Stir-fry shrimp
Heat a pan with a little cooking oil, sauté minced garlic until fragrant, then add shrimp and stir-fry quickly over high heat. When the shrimp turns pinkish-orange and just firms, pour the shrimp onto a plate.
Stir-frying shrimp separately helps shrimp retain their crispness and sweetness, not overcooked when stir-frying with vegetables.
Step 4: Roast vegetables
Add a little oil to the pan, add carrots, peas, or young corn in turn and stir-fry first because these ingredients take longer to cook.
Next, add onions and bell peppers and stir quickly. Season with fish sauce, oyster sauce, seasoning powder and a little pepper to taste.
Step 5: Complete the dish
Return the slightly stir-fried shrimp to the pan, stir well with vegetables for about 1-2 minutes for the ingredients to blend together. Sprinkle scallions on top and turn off the heat.
Shrimp stir-fried with vegetables should be served when still hot. The dish has a natural sweetness from shrimp, slightly crispy vegetables, bright colors, suitable for a more attractive family meal.
