50g of shrimp VG
30 g of red bell pepper, chopped
30 g of green bell pepper, chopped
30 g of chopped onion
10 g of chives
2 tablespoons of tomato paste
Salt and black pepper to taste
1/4 cup of basic chicken broth
1 tablespoon of cornstarch
1 tablespoon of sesame oil
1 clove of garlic
Soybean oil
50g of shrimp VG
30 g of red bell pepper, chopped
30 g of green bell pepper, chopped
30 g of chopped onion
10 g of chives
2 tablespoons of tomato paste
Salt and black pepper to taste
1/4 cup of basic chicken broth
1 tablespoon of cornstarch
1 tablespoon of sesame oil
1 clove of garlic
Soybean oil
Pan-fry the shrimp in soybean oil
Then, drain it and set it aside
Next, sauté the bell peppers and onion
After that, add the garlic, chicken broth, salt, pepper, and tomato paste
Let it simmer, then add the shrimp and cornstarch
Stir until the sauce thickens slightly
Finally, add the chives and sesame oil.
