Stir-Fried Shrimp with Garlic and Chile Sauce

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Stir-Fried Shrimp with Garlic and Chile Sauce
Cooking Light, JANUARY 2009

This was pretty good. I had the sweet Thai style chili sauce, which made it interesting. The vinegar and the sweet sauce made it a little sweet and sour. I doubled the sauce and only had 1 pound of shrimp, so there were no left overs for lunch. I added some sugar snap peas to the mixture when it was done cooking. I steamed them in the microwave before adding them, too. That with some rice made for a very filling meal. We’ll probably make this again.
Measuring cups and spoons
Cutting board
Large nonstick skillet

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