By: MUDASSIR
Peeled and deveined shrimp, soy sauce, rice wine, cornstarch, sesame oil, ginger paste, minced garlic, hoisin sauce, oyster sauce, honey, chili garlic sauce, chicken broth, vegetable oil, diced onions, red bell peppers, green onions, sesame seeds.
Mix soy sauce, rice wine, cornstarch, sesame oil, ginger paste, and minced garlic. Coat shrimp in the marinade and let it marinate for 15-20 minutes.
Combine hoisin sauce, soy sauce, oyster sauce, honey, chili garlic sauce, and chicken broth. Set aside this tantalizing Mongolian sauce.
Heat vegetable oil in a skillet. Drain the marinade, add shrimp, and cook until pink and cooked through. Set aside the cooked shrimp.
In the same skillet, add more oil, diced onions, and red bell peppers. Cook until onions are translucent.
Add the prepared Mongolian sauce to the skillet, stir well, and simmer for a few minutes.
Return the cooked shrimp to the skillet, stir until coated, and sprinkle with chopped green onions and sesame seeds. Serve this delightful Mongolian Shrimp over steamed white rice.