Recipe by MarthaStewartWanabe
I threw together a few random ingredients to create this stir-fry. It turned out DH thought it was the best ever and labeled it Recipezaar-worthy. The sauce is sweet and spicy with just the right amount of "kick". DH suggested the addition of sesame oil to the veggies just after they are cooked tender-crisp, which gives a little extra "something" to the dish. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!
Top Review by happynana
My husband loved this recipe. I thought it could be more spicy. Next time I will add red pepper flakes to the shrimp. I made as directed but did not add the snow peas. In place of the snow peas, I added more mushrooms and carrots. Nice dish. Thanks MSW. Made for Ausie Swap.
- 1 lb shrimp, cooked
- 1⁄3 cup water
- 1⁄4 cup soy sauce
- 1⁄4 cup sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1⁄4 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cups broccoli
- 1 cup carrot, julienned
- 1 cup onion, sliced
- 1⁄2 cup mushroom, sliced
- 1 cup sugar snap pea
- 1⁄4 teaspoon black pepper, freshly ground
- 2 cups white rice, cooked, hot
Directions See How It's Made
- In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
- Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
- Cook rice according to package instructions.
- Return wok to heat and add shrimp. Saute for two minutes or until heated through.
- Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.