Sweet and Spicy Shrimp Stir-Fry

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
2. 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.
3. Cook rice according to package instructions.
4. Return wok to heat and add shrimp. Saute for two minutes or until heated through.
5. 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.