Spicy Shrimp And Vegetable Stir Fry - cooking recipe

Ingredients

1 lb large shrimp, peeled
1/2 cup canola oil
6 garlic cloves, minced
1/2 teaspoon hot sauce (or less depending on how hot you want it)
2 cups shiitake mushrooms, sliced
2 cups asparagus, cut into 1 1/2 inch pieces
1 cup green cabbage, sliced
1 cup red cabbage, sliced
1 cup green onion, chopped
1/2 cup carrot, shredded
1/2 cup coconut milk
2 limes, juice of, only
3 tablespoons fish sauce
3 tablespoons peanut butter (I used low fat)
2 tablespoons green curry paste (or red)
1 tablespoon sugar
1/2 cup cilantro, chopped

Preparation

Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink.
Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
Repeat with the remaining shrimp, garlic and hot sauce.
Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl.
Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
Return shrimp and vegetables to wok and stir fry for 3-5 minutes.