Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Heat a Wok or Skillet over high heat until very hot. Add 1 tablespoon of 2 tbsp vegetable oil divided and swirl to coat. Add the 1 lb shrimp peeled, deveined, tails removed, patted dry in a single layer and cook undisturbed for 1 minute, then flip and cook another 30–60 seconds until pink and just cooked through. Transfer shrimp to a plate and set aside.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Drizzle in the 3 tbsp soy sauce low-sodium preferred, 1 tbsp sesame oil toasted, and 1 tbsp oyster sauce (if using). Toss everything together until evenly coated. Return the cooked 1 lb shrimp peeled, deveined, tails removed, patted dry to the Wok and stir-fry for another 1 minute to heat through and meld the flavors. Taste and adjust seasoning with more 3 tbsp soy sauce low-sodium preferred or ¼ tsp white pepper as needed.