Ingredients
Sauce:
1 c stir fry sauce, hot and spicy
1 c ketchup
1/2 c honey
2 tbsp chopped cilantro
juice of two limes
salt and pepper to taste
2 lb shrimp, peeled and deveined (16-20 count)
1 lb pea pods, blanched
2 cans sliced water chestnusts
1 lb shrimp, peeled, deveined (16-20 count)
Preparation
Combine sauce ingredients and coat shrimp for 5 minutes. Heat wok to high and stir fry shrimp and sauce until shrimp are opaque. Add vegetables an continue to cook until hot. Serve immediately over white rice and with eggrolls.
