Another Pierre Dance winner. This makes up beautifully, with shrimp as well as in a shrimp/chicken combo.The ingredients combine to make for a company quality meal. The sesame oil and rice vinegar makes for a special touch. Love that it tastes as good as it looks. Served on a white platter- makes for awesome presentation. One of those recipes that one keeps close at hand. Thank you Pierre.
This is a great sauce. Although I made it with shrimp, it could easily be used on pork or chicken too. You can also vary the vegetables to suit your taste or what is in the fridge. Many thanks for sharing.
I was looking for something to do with a bag of large shrimps that I had in my freezer, and came across this recipe.I even went out and bought a large bottle of dry sherry (they didn't have a smaller bottle) So I will just have to make this again and again and again. I made this in my wok exactly as written , only I added a couple more splashes of the chicken broth. Served with rice. I can't wait to have this again. By the way the sauce was perfect and I will use that as a base for many other stir-frys.
Made this for supper last night. My cousin is allergic to garlic, so substituted it with lemongrass, and added about a quarter cup of fresh chopped cilantro... Holy Tastebud overload!!! Will certainly be making this again!
Excellent tastes and so quick to do. Loved all the veggies and did add more onion and bean sprouts just before serving.
I'm trying not to say this should be 10 stars....but will say it's definitely 5 . Wish we could say 10!
I made this for dinner tonight, and DH and DS kept leaving the table to re-fill their plates. That seldom happens.
I made the recipe exactly as posted, but did add some water chestnuts and red pepper flakes.
That little bit of heat made it a hit all around.
I will be making this often. Is easy to prepare and a healthy dish. Thanks for a real winner ! Donna
I added snowpeas to this also,GREAT! THANKS!, Karen
Update: 09/30/08 The recipe should read to mix the first 7 ingredients for sauce. Also I would suggest cutting back the stir fry time for the shrimp or they'll end up overdone and tough. I stir fry only long enough for them to change color and then out of the fry pan they come. This is still our favorite shrimp stir fry, I recommend it highly. WOW!! This was great! Just finished polishing it all off with a little bit left for my lunch tomorrow. Didn't change a thing and this is definitely a keeper for us. Thanks for posting it.
This recipe is excellent. I added brocolli to the bell pepper mix and used hot chili oil in substitute for the sesame, which I think its base is sesame oil anyhow. I also added fresh chopped cilantro when I added the shrimp, garlic and green onion back into the mix. Thank you.
Maybe I am missing it in your directions, but when are you supposed to add in the rice vinegar? I had to add a bit of honey, I found the sauce a bit too salty for my taste. Thanks.