I got the original recipe here. I made it without the pea tendrils only because I didn't have anything on hand. The sweet chili sauce is a Thai sauce, and is different than chili paste which is what I thought it was at first. We served it with a mix of brown and jasmine rice to round out the meal. The whole dinner comes together super quickly- especially if you have a microplaner that your exquisitely wonderful husband bought for you. (I'll never mince garlic or ginger again- yahoo!) Give it a try and see what you think!
