Feeds: 4
Ingredients:
2 red bell peppers, chopped into large chunks
1 large onion, chopped to similar size as bell peppers
.5 lb shrimp, fresh or defrosted from frozen (I keep the skins on but you don't have to)
1 green onion, chopped
1 tbsp garlic, minced
1 dried red chili (or .5 tsp chili flakes)
1 tbsp cooking oil
1 tbsp soy sauce
1 tbsp ketchup
1 tsp hoisin sauce
Instructions:
1. Cut bell peppers and onion into large roughly equal chunks.
2. Heat up oil in wok or large frying pan on high for a few seconds until oil can swirl easily around the pan. Once oil is hot (but not smoking), add onions. Let cook 1-2min while stirring frequently until fragrant and onions are just starting to turn yellow.
3. Add soy sauce and stir. There will be sizzling. Reduce heat to medium and add shrimp, stirring to make sure sides of shrimp is touching cooking surface. Cook for 2-3min until outside of shrimp is mostly pink.
4. Adjust heat back up to high. Add red bell peppers, green onions, ketchup, hoisin sauce and crushed red chili/chili flakes. Stir often (every 30s or so) until bell peppers have softened to your preference. Personally I think this dish is best when the bell peppers are still a bit *firm (about 2-3min).
5. Adjust saltiness by adding more soy sauce if needed.
6. Garnish with green onions and serve with rice.
* to achieve perfectly textured stirfry veggies (i.e. not raw and not overcooked), stir-fry veggies on high heat. Turn off heat when veggies are still on the crunchy side and cover frying pan/wok with lid. Let cook on residue heat until desired softness. With an electric stovetop this will take less time than on a gas or induction top stove so see what the perfect time is for you. Probably between 2-5min.
