Start by washing and slicing your bell peppers into thin strips, ensuring they are vibrant and ready to shine in your shrimp and pepper stir-fry. Mince 3 cloves of garlic finely.

In a large skillet or wok, add 2 tablespoons of vegetable oil and heat it over medium-high heat.

Carefully add the peeled and deveined shrimp to the hot skillet, stir-frying for about 3-4 minutes until they turn pink and opaque.

Add the sliced bell peppers and minced garlic, stir-frying for 3-5 minutes until peppers soften slightly.

Return the cooked shrimp to the skillet with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and a drizzle of sesame oil, stirring to combine.

Continue to cook for an additional minute, adjusting seasoning with salt and pepper to taste.

Serve immediately over jasmine rice or lo mein noodles and garnish with sesame seeds or chopped scallions.