My little sis has done it again. This sweet chili stirfry is just the thing for anyone who is craving some seafood . . . it’s the ideal anniversary or other special occasion meal. And the best part? You don’t need to be a chef to whip it all up!
Sweet Chili Stirfry
½ – ¾ c. chunks of fresh halibut
¼ c. cooked shrimp
½ c. mushrooms, sliced
½ c. medley of red onion, red pepper, orange pepper, green pepper, all julienned
10 snow peas
¼ c. sliced zucchini
¼ c. julienned carrots
½ c. medley of turnip sticks and broccoli
1 T. sliced almonds
1 ½ T. dried tomatoes
¼ c. chili sauce (I’ve used Diana Sauce: Thai Sweet and Spicy, but any sweet chili sauce will do.)
¼ c. crumbled feta
add ‘love’ (salt and pepper) to taste
Put halibut and veggies in pan over medium heat with olive oil and cook for five minutes. Add almonds, dried tomatoes and shrimp. Mix together, adding white wine to prevent burning. Crank heat to just below high and mix in feta and chili sauce. Add as much wine as is necessary to keep the consistency to thick liquid. Cook until feta has melted. Serve over rice, pasta, or alone. Garlic toast is optional.Print or share this recipe using the icons above!