Instructions
- Prepare the sauce: In a small bowl, combine the soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves completely, creating a balanced mix of salty, sweet, and umami flavors. Set this sauce aside—it will tie all the ingredients together later in the cooking process.
- Heat the oil: Warm the vegetable oil in a large skillet or wok over medium-high heat. The pan should be hot enough that a drop of water sizzles instantly when it hits the surface, ensuring a proper stir-fry sear without overcooking the shrimp.
- Sauté the aromatics: Add the minced garlic and sliced red chili to the hot oil. Stir constantly for about 30 seconds, just until fragrant. Be careful not to let the garlic brown too deeply—it should release its aroma without turning bitter.
- Cook the shrimp: Add the peeled and deveined shrimp to the pan. Stir-fry for 2–3 minutes, turning them frequently so they cook evenly on both sides. The shrimp are ready when they turn opaque pink and start to curl into a “C” shape. Avoid overcooking, as they can become rubbery quickly.
- Add the vegetables: Toss in the sliced onion and julienned red bell pepper. Stir-fry for another 2–3 minutes until the vegetables begin to soften slightly while retaining a bit of crispness. The onions should appear translucent around the edges, and the bell peppers should stay bright and glossy.
- Add the sauce mixture: Pour the prepared sauce over the shrimp and vegetables. Stir well to coat everything evenly. Let it cook together for about 1–2 minutes, allowing the flavors to meld and the sauce to slightly thicken as it bubbles in the pan.
Incorporate the basil:
