Ingredients
Units
Scale
- 1 lb (450g) shrimp, peeled and deveined
- 2 bell peppers (1 red and 1 yellow), thinly sliced
- 1 cup (150g) bean sprouts
- 1 large onion, sliced
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 teaspoon (5 ml) sesame oil
- 1 tablespoon (15g) cornstarch
- 2 tablespoons (30 ml) vegetable oil
Instructions
- Prepare the Shrimp: Make sure your shrimp are peeled, deveined, and rinsed. Pat them dry with a paper towel and set them aside.
- Chop the Veggies: Thinly slice your bell peppers and onion. Keep the bean sprouts whole.
- Make the Sauce: In a bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch.
- Cook the Shrimp: Heat a wok over medium-high heat. Add 1 tablespoon of vegetable oil and the shrimp. Cook until they turn pink, about 2-3 minutes. Remove and set aside.
- Stir-Fry Veggies: In the same wok, add the remaining tablespoon of vegetable oil. Add the sliced vegetables and stir-fry for about 5-7 minutes, or until they are slightly tender but still crisp.
- Combine and Cook: Add the shrimp back into the wok. Pour in the sauce and stir well to combine. Cook for another 2-3 minutes, or until the sauce has thickened.
- Serve and Enjoy: Serve your delicious shrimp chop suey hot, preferably over steamed rice or noodles.
Notes
Don’t skip on the sesame oil; it adds a nutty, aromatic flavor that elevates the entire dish. Also, if you’re using frozen shrimp, make sure to thaw them thoroughly before cooking to avoid a watery chop suey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
