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
Large nonstick skillet