1 lb. shrimp, shelled & deveined
1 tablespoon cooking wine
1 small green bell pepper
1 small yellow bell pepper
3 tablespoons oil
1 cup bite-sized broccoli pieces
¼ cup sliced carrot
1 clove garlic, finely chopped
1 sliced ginger, finely chopped (about 1 teaspoon)
2-3 tablespoons Ying’s Korean BBQ
1. First marinate shrimp with cooking wine and mix well. Cut bell peppers into about 1 inch pieces.
2. Heat 2 tablespoons oil in a wok or skillet, when oil is hot, add broccoli and carrot. Stir fry for 30 seconds and then add the rest of the vegetables and stir fry for 1 more minute or until vegetables are tender but still crunchy. Remove the vegetables from the pan and set aside.
3. Add the remaining 1 tablespoon oil to the pan, add garlic, ginger and shrimp. Stir fry for 30 seconds and then add Ying’s Korean BBQ Marinade.
4. Continue stirring for another 30 seconds. Add back the vegetables. Stir fry until everything is evenly coated with sauce.