10ouncesraw large shrimppeeled, deveined, tails removed
1/4cuppeanuts
Sauce
1/4cupsoy sauce
1Tablespoonhoisin sauce
2Tablespoonsoyster sauce
2teaspoonssesame oil
1Tablespoonbrown sugar
1teaspooncornstarch
1/2cupwater
Instructions
To Make the Sauce
In a small saucepan add soy sauce, hoisin sauce, oyster sauce, sesame oil, and brown sugar. Bring to a gentle boil then reduce heat to a simmer.
Make a slurry from the cornstarch and water. Add slurry to the saucepan and simmer until sauce begins to thicken.
To Make the Vegetables and Shrimp
Heat olive oil in wok over medium-high heat until shimmering.
Add green and red bell peppers and the onion to the hot oil. Stir fry for 3-4 minutes then add the minced garlic. Cook for another 1-2 minutes.
Add the shrimp and stir fry an additional 6-7 minutes.
Add the thickened sauce to the wok and toss to coat everything well and heat through.
Add peanuts and toss to coat. Remove from heat and serve.
Notes
For frozen shrimp - allow them to thaw first then pat them dry before beginning. To thaw shrimp quickly, place them in a sealed plastic bag and submerge them in a bowl of cold water for around 25 minutes. Do not use hot or warm water. I would not recommend using precooked shrimp for this recipe.
You can omit the peanuts if desired.
To make this dish spicy feel free to add some chili flakes, dried chili peppers, or Sichuan peppercorns.