On The Fridge

Dinner in 30 Minutes

Hot and Sticky Vegetable Stir-Fry With Honey and Ginger

4 servings

While lots of stir-fry recipes feature snappy, crisp vegetables, this one heads into tender territory. The combination of carrots, sweet potato, mushrooms, snow peas and asparagus gets a quick turn in a spicy sauce that lives up to its billing.

Toss in 8 ounces of thawed cooked shrimp, or serve with noodles or steamed rice. Adapted from "Balancing Flavors East & West," by Tom Kime (DK Publishing, 2006, $30), who is the executive chef at the Cutting Edge School of Food and Wine in Sussex, England.

For the sauce:

2 medium cloves garlic, crushed

2 tablespoons honey

1 tablespoon freshly grated ginger root

1 tablespoon sweet chili sauce, such as mae ploy

1 teaspoon hot chili sauce, such as sambal oelek

1 tablespoon light brown sugar

Juice of 1 medium lime (about 3 tablespoons)