Shrimp and Pepper Stir-Fry

Shrimp and Pepper Stir-Fry: Step by Step

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1. Stir the soy sauce, vinegar, cornflour and water together in a small bowl.

   Mark done

2. Heat half the oil in a wok over high heat. Stir-fry the peppers and onion for 3 minutes. Add the garlic and ginger and cook for 30 seconds.

   Mark done Start 3 min timer

3. Push the vegetables aside, add the remaining oil and the shrimp in a single layer and cook for 2 minutes, turning once, until pink.

   Mark done Start 2 min timer

4. Pour in the sauce and toss everything for 1 minute, until glossy. Add the pepper and sesame oil and serve straight away.

   Mark done Start 1 min timer

Things to Watch For

1. Pat the shrimp very dry so that they sear instead of steaming.
2. Have the sauce and rice ready before the shrimp go in; there is no time to prepare once the pan is hot.
3. Cut large shrimp in half lengthwise for even cooking.

Ingredient Swaps

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Steamed white rice · Rice noodles · Sliced cucumber

Keeping Shrimp and Pepper Stir-Fry

Best eaten at once. Keeps in the fridge for 1 day; shrimp toughen on reheating, so eat the leftovers cold.

Questions People Ask

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.