1/2-1 tbsp chili sauce, such as Sriracha or sambal oelek
For the stir-fry:
2 tbsp sesame oil
2 cups chopped asparagus
2 cups chopped broccoli
2 red bell peppers, thinly sliced
1 cup sugar snap peas, roughly chopped
1 pound raw shrimp, shelled and deveined
To serve (optional):
4 cups cooked jasmine or basmati rice
1/3 cup fresh cilantro leaves
Instruction
1. In a small bowl, whisk together the sauce ingredients and set aside.
2. Heat oil in a large skillet over medium-high heat and add the vegetables. Cook, stirring often, for 3-4 minutes or until the vegetables start to soften. Add the shrimp and cook for a further 3-4 minutes, until pink and opaque.
3. Add the sauce to the pan and cook, stirring often, for 4-5 minutes or until the sauce is thick and the vegetables and shrimp evenly coated.
4. Serve over cooked rice (optional), with cilantro sprinkled on top. Enjoy!
