Hot And Sticky Vegetable Stir-Fry Recipe

Name: Hot And Sticky Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 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; Stir-fry; 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

Servings: persons

Sauce
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
Stir-fry
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

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.

680

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sauce, 4 medium garlic cloves, peeled, crushed, 4 tablespoons honey, 2 tablespoons freshly grated gingerroot, and more.

Yes, Hot And Sticky Vegetable Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sticky Vegetable Stir-Fry

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