Hot and Sticky Vegetable Stir-Fry |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I got this recipe from a co-worker and we loved it. The sauce is so good served over rice. :) Ingredients:
4 medium garlic cloves, peeled, crushed |
4 tablespoons honey |
2 tablespoons freshly grated gingerroot |
2 tablespoons sweet chili sauce |
2 teaspoons hot chili sauce |
2 tablespoons light brown sugar |
1 lime, juice of, med |
2 medium carrots |
1 large sweet potato |
1 cup oyster mushroom (optional) |
6 slender asparagus spears, trimmed |
1 tablespoon peanut oil |
15 -20 snow peas, strings trimmed |
8 ounces cooked shrimp, thawed (optional) |
salt |
fresh ground black pepper |
1/2 cup coarsely chopped parsley |
Directions:
1. Prepared noodles or rice, for serving.
2. For the sauce, combine all ingredients in a small bowl and set aside.
3. For stir-fry, wash, peel and cut carrots and sweet potato into 1/4 inch stick shaped.
4. Tear mushrooms, if using, along gill lines into evenly sized strips.
5. Cut asparagus into snow-pea-size lengths.
6. Place a Wok or large skillet over med-hi heat and heat oil until it shimmers. Working in batches, if necessary, stir-fry carrot and sweet potato sticks for 2 minutes, until slightly dark and fragrant. Add asparagus and mushrooms, if using, and cook for 2 minutes.
7. Increase heat to high and add snow peas and the sauce (and the first batch of stir-fried vegetables, if necessary).
8. Cook, stirring constantly, for a minute or two until sauce comes to a boil and vegetables are well coated.
9. (If using shrimp, add them at this point and toss to heat through).
10. Season with salt and black pepper to taste.
11. (Discard garlic from sauce, if desired).
12. Divide among individual plates and sprinkle w/chopped parsley.
13. Serve hot w/noodles or rice.
|
|