After picking up a fantastic electric wok I've been able to do a pretty good job at making stir fry that as good as resturants. This was the best recipe I've tried yet. I've been fond of Oyser Sauce for most chicken and shrimp dishes but this one sold me on Hoisin Sauce. Excellent!
Shrimp & Snow Pea Stir-Fry
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
A stir-fry is all about preparation: you need to have everything ready to go before you start the cooking, which actually takes place in a matter of minutes. Serve this stir-fry over brown rice—or for a more traditional take, over wilted mustard greens splashed with a little rice vinegar.