Happy Wednesday, foodies! Today I’ve got a twist on an old classic. I really love a good stir fry and I’m always experimenting with new flavours. I’ve already made recipes for a Kung Pao Stir Fry and another for a Teriyaki Beef Stir Fry and they were both Wednesday Night Kitchen Raids. The reason for this is because they are so easy. I was honestly marvelling at how easy it was when fifteen minutes after I had thrown the ingredients in the skillet, it was done and ready for eating. And you can use almost any vegetables and meat that you have on hand. So easy peasy.
What makes this particular stir fry so great is the combination of sweet and spicy flavours. Sriracha is my go-to hot sauce for all of my asian dishes. Mixed with the honey and garlic in this recipe… it’s perfect (if I do say so myself).
- 1/2 cup of honey
- 2 tablespoons soy sauce
- 1 ½ tablespoons apple cider vinegar
- 1/4 cup vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon garlic
- 1 tablespoon sriracha (more or less according to your tastes)
- 1 tablespoon corn starch and 2 tablespoons water
- 4 cups mixed vegetables. I used a combination of bok choy, broccoli, and onions
- 1 cup of shrimp, detailed
- Rice vermicelli noodles
- Add garlic and oil to a skillet on medium heat. Add your vegetables and sauté for 5-10 minutes or until they are softened.
- In a bowl, mix the honey, soy sauce, broth, vinegar and sriracha together.
- Add sauce mixture and shrimp to the vegetables and continue to cook for another 5 minutes.
- Mix cornstarch and water together and slowly add very small amounts to the stir fry until the sauce has thickened.
- Make your noodles according to package directions. When ready, mix the noodles in with the vegetable/sauce mixture.