Shrimp with Bell Peppers

Procedure

1. 1
   1. Pat the shrimp dry with paper towels. Toss them in a bowl with 4g of Menu Shrimp Powder Mix 1KG and a pinch of black pepper to pre-season the meat.
2. 2
   2. Heat 10mL of cooking oil in a wok or large skillet over high heat. Sear the shrimp for about 1 minute per side until they turn pink and opaque. Remove and set aside (do not overcook).
3. 3
   In the same pan, add the remaining 10mL of oil. Sauté the minced garlic, sliced onions, and grated ginger until fragrant and the onions are slightly softened.
4. 4
   3. Add the red and green bell pepper strips. Stir-fry over high heat for 2 to 3 minutes until they are tender but still retain a bright color and a slight crunch.
5. 5
   4. In a small bowl, whisk together 100mL of water, 5g of cornstarch, 3g of sugar, and the remaining 8g of Menu Shrimp Powder Mix 1KG. Stir until the powder and starch are fully dissolved.
6. 6
   5. Pour the Menu Shrimp Powder Mix 1KG mixture into the wok with the vegetables. Stir constantly as the liquid begins to bubble and thicken into a glossy, savory sauce.
7. 7
   6. Return the seared shrimp to the wok. Toss everything together quickly for 1 minute to ensure the shrimp are reheated and thoroughly coated in the shrimp-infused glaze.
8. 8
   7. Taste and adjust seasoning. The Menu Shrimp Powder Mix 1KG provides a rich, salty, and briny base, so no extra salt is usually needed.
9. 9
   8. Remove from heat and transfer to a serving dish.
10. 10
    10. Serve hot, preferably with a side of steamed jasmine rice or over a bed of light rice noodles.