Spicy Shrimp And Vegetable Stir Fry

• 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

1. 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.
2. Add 1/4 teaspoon of the hot sauce and then transfer to large bowl.
3. Repeat with the remaining shrimp, garlic and hot sauce.
4. 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.
5. Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly.
6. Return shrimp and vegetables to wok and stir fry for 3-5 minutes.

shrimp, canola oil, garlic, hot sauce, shiitake mushrooms, green cabbage, red cabbage, green onion, carrot, coconut milk, only, fish sauce, peanut butter, green curry, sugar, cilantro

Taken from www.food.com/recipe/spicy-shrimp-and-vegetable-stir-fry-114186 (may not work)