Directions:
1. In a bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth until smooth.
2. Heat vegetable oil in a wok over medium-high heat.
3. Add the minced garlic, bell peppers, and onion to the wok, and stir-fry until the vegetables are crisp-tender.
4. Toss in the shrimp, cooking until they turn pink and are fully cooked.
5. Pour the sauce mixture into the wok, stirring constantly until the sauce thickens and evenly coats the shrimp and vegetables.
6. Serve immediately with rice for a flavorful and satisfying meal.
Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins
Calories: 200 | Servings: 4
