Ingredients:

  • 4 cloves garlic, minced (approximately 12 g)
  • 2 tablespoons soy sauce (30 mL)
  • 1 tablespoon oyster sauce (15 mL)
  • 1 tablespoon sriracha sauce (15 mL)
  • 1 tablespoon honey (21 g) or agave syrup
  • 1 tablespoon rice vinegar (15 mL)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (30 mL)
  • 1 bell pepper, sliced (any color)
  • 1 cup sugar snap peas (150 g)
  • 1 small red onion, thinly sliced
  • 2 green onions, chopped (for garnish)

Instructions:

  1. In a mixing bowl, combine minced garlic, soy sauce, oyster sauce, sriracha, honey, and rice vinegar. Whisk until well blended.
  2. Rinse the shrimp under cold water and pat dry with paper towels.
  3. Place the wok or skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering.
  4. Add shrimp to the heated oil. Sauté for 2-3 minutes until they turn pink and opaque. Remove from the pan and set aside.
  5. In the same pan, add sliced bell pepper and red onion. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
  6. Add sugar snap peas and continue to sauté for an additional 2 minutes.
  7. Return the shrimp to the skillet and pour the garlic sauce over the mixture. Toss everything together and cook for another 2 minutes until heated through.
  8. Remove from heat, garnish with chopped green onions, and serve hot.