Sweet-and-Sour Shrimp and Vegetable Stir Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.

	this recipe	typical
liquid	0%	19%
sweetener	53%	9%
thickener	0%	1%
aromatics	0%	2%
vegetables and beans	67%	60%
fat	3%	5%
acid	10%	0%
salt	1%	0%

Where it stands out

• #3 of 32 for sauce cling
• #5 of 32 for saltiness
• #31 of 32 for sear char

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

185 g	1 cup uncooked rice (about 2 cups cooked; or make as much as desired, cooked according to package directions)
	1/2 cup sweet-and-sour sauce
42 g	2 tablespoons honey
31 g	2 tablespoons lemon juice
14 g	1 tablespoon sesame oil (olive oil may be substituted)
15 g	1 tablespoon apple cider vinegar
2 g	1 teaspoon ground ginger
3 g	1/2 teaspoon salt (or to taste)
1 g	1/2 teaspoon pepper (or to taste)
	pinch cayenne pepper (optional and to taste)
14 g	1 tablespoon olive oil
454 g	1 pound large shrimp (peeled, de-veined, and cleaned with tails off)
200 g	1 cup sugar snap peas
91 g	1 cup broccoli florets
64 g	1/2 cup carrots (diced small)
74 g	1/2 cup yellow bell peppers (diced small (another color may be substituted))
74 g	1/2 cup orange bell peppers (diced small (another color may be substituted))

Method: 7 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.