Ingredients

• 1 lb (450g) medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1½ cups diced bell peppers (mixed colors)
• ¾ cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon red pepper flakes
• 2 teaspoons Chinese black bean sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons cornstarch (for coating)
• ½ teaspoon salt
• 1 tablespoon rice wine (for marinating)
• 1 tablespoon honey
• 1.5 tablespoons Sriracha sauce
• 1.5 tablespoons rice vinegar

Instructions

1. 1. In a bowl, marinate the shrimp with rice wine, salt, and cornstarch for about 15 minutes.
   2. Heat vegetable oil in a large wok over high heat. Add the marinated shrimp and stir-fry until they turn pink and are cooked through, about 2 minutes. Remove and set aside.
   3. Add the diced bell peppers, onion, garlic, ginger, and red pepper flakes to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
   4. Add the black bean sauce, honey, Sriracha, and rice vinegar to the vegetables. Mix well to combine.
   5. Add the shrimp back into the wok and toss everything together until well coated in the sauce.
   6. Finish with a drizzle of toasted sesame oil before serving.