Shrimp Stir Fry with Sweet Sauce

Finally I post a recipe that is not a dessert right? I just have a huge sweet tooth, can’t help it plus I rather take pictures of desserts :-)

Anyhow, I just discovered this amazing Asian market near my town. We just moved here 6 months ago and found myself going back to where we used to live to buy Asian groceries, not very practical. I am so happy this one is just 15 minutes away that I already been there twice in one week.

Anyhow, this recipe is tasty, easy and nutritious and can be made with chicken and any other veggies you may desire. One key ingredient for this recipe though is the Chinese basil, do not omit, otherwise the flavor will not be the same. By the way, love, love, love Chinese basil very different from Italian basil.


Shrimp Stir Fry with Sweet Sauce

Miryam's original recipe

Yield: 4-6 servings


1/4 cup of reduced sodium soy sauce
4 tablespoons of sweet and sour chili sauce
1/3 cup mirin or rice wine vinegar
1- 2 teaspoons corn starch
3 tablespoons of olive oil
2 medium red onions, cut lengthwise
3 medium eggplants, chopped
4 garlic cloves, chopped
1 lb large shrimp, I used frozen previously thawed
1 cup Chinese basil
Brown rice to serve


Mix together first 4 ingredients in a small bowl and set aside.

Heat a large, non-stick pan over high heat and with the oil. Add veggies and stir fry for about 5-7 minutes. Add shrimp and cook for 2 minutes.

Add sauce and basil and cook for a further 2 minutes. Sauce will thicken.

Serve over brown rice.

TIP: I normally make this with other different veggies such as broccoli, shredded carrots and red peppers.

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  1. 10 cloves? Garlic?! I assume misprint. Please let me know this recipe looks and sounds outstanding!!!!

  2. This is the second time I have tried to make a meal from this website. The instructions are poor and vague and the food is pretty much tasteless. It also makes a ton and no one even wants it :(

  3. Nikki,

    This recipe calls for garlic, onion, ginger, turmeric, garam masala, coriander, cloves, peppercorns, salt, and cilantro (aka coriander leaves.) If the food is tasteless, it’s not the fault of the recipe. It’s the fault of the cook.

  4. Do I remove the whole cloves before serving? I’ve never served anything (to eat) with whole cloves still in it. Help! ;) Thanks! :)

  5. Wow Miryam!! I have just finished making this dish, and my house smells like a culinairy indian restaurant….yammm!!!! It tasted amazing!!
    Forget those comments full of negativity, you are SO talented!!! Loooove your recipies!!!

  6. Oh and a little sheets tip ;-) -> I made this with frozen spinach and cream (also called Spinach-a-la-cream in Holland) and that made it a bit more creamy..mmmm

  7. Easy recipe, a bit too much corriander for my liking (unablanced) but easy to amend. Added more chilis for a little warming heat. Would do again, amended to suit my palet.

  8. I just made this and it tastes amazing! Wonderful recipe and easy to make!

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