1. Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine with 1.5 cups water and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, lid on, for 5 minutes.
2. While rice cooks, peel and devein 1 lb large shrimp if not already done. Pat completely dry with paper towels — dry shrimp sear instead of steam. Toss shrimp with 1 tbsp cornstarch, 0.25 tsp salt, and 0.25 tsp white pepper until evenly coated. Set aside.
3. Make the sauce: whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1.5 tbsp rice vinegar, 1 tsp brown sugar, and 0.25 tsp white pepper in a small bowl. Stir in the remaining 0.5 tbsp cornstarch until dissolved. Set aside.
4. Peel and mince 4 garlic cloves. Peel the 1 thumb fresh ginger and cut into thin matchsticks — you want about 2 tbsp worth. Trim and cut the 1 bunch green onions into 2-inch segments, keeping whites and greens separate. Slice the 1 bell pepper into thin strips.
5. Heat a wok or the widest, heaviest pan you have over high heat until it begins to smoke. Add 2 tbsp vegetable oil and swirl to coat. Add the shrimp in a single layer and sear without touching for 60–90 seconds until the underside is pink and lightly charred. Flip each shrimp and cook another 30 seconds — they should be just barely cooked through. Transfer shrimp to a plate.
6. Without wiping the pan, add the remaining 1 tbsp vegetable oil. Add the white parts of the green onions, the ginger matchsticks, and 4 cloves minced garlic. Stir-fry over high heat for 60 seconds, moving constantly, until fragrant and the garlic is just beginning to turn golden at the edges.
7. Add the sliced bell pepper and stir-fry for 2 minutes until slightly softened but still with a crunch.
8. Pour in the sauce and stir to deglaze the pan, scraping up any browned bits. Let it bubble and thicken for about 30 seconds. Return the shrimp to the pan, add the green parts of the green onions, and toss everything together for 30 seconds until coated and glossy.
9. Remove from heat and drizzle 1.5 tbsp sesame oil over everything. Toss once more. Add 0.25 tsp crushed red pepper if you want a little heat, or leave it out for a milder result.
10. Fluff the rice with a fork. Divide rice between two bowls, spoon the shrimp stir-fry over the top, and serve immediately.
Contains: soy, shellfish. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.