Ingredients:

• 1 pound medium-sized shrimp, peeled and deveined

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 small onion, chopped

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup snow peas, trimmed

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon cornstarch

• Salt and black pepper to taste

Directions:

• In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and 2 tablespoons of water. Set aside.

• Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 2-3 minutes, or until softened.

• Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.

• Add the sliced bell peppers and snow peas to the skillet and cook for 2-3 minutes, or until they begin to soften.

• Add the cooked shrimp back to the skillet and pour the soy sauce mixture over the top. Toss everything together until the shrimp and vegetables are coated in the sauce.

• Cook for an additional 1-2 minutes, or until the sauce has thickened and the shrimp and vegetables are fully cooked.

• Season with salt and black pepper to taste, and serve hot over rice.