Ready in 45 minutes
This is a quick and easy stir fry. I encourage you to play around with it and let me know any changes that worked for you.
"I enjoyed this but would of loved to of had the sesame oil, as I didn't have any in the cupboard! I added chilli sauce instead of fresh and used sherry instead of rice wine. "- Harriet_arkle
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1. Prepare marinade by mixing garlic, white pepper, honey, soy sauce, five spice powder, rice wine and sesame oil in a medium bowl. Add shrimp and toss to coat. Let shrimp sit in marinade in refrigerator for 30 minutes.
2. Heat canola oil in a wok or large skillet over high heat. Add shrimp with marinade and cook until shrimp begins to turn pink (3-4 minutes). Remove shrimp to a bowl with a slotted spoon and tent bowl with foil to keep warm.
3. Add water chestnuts, baby corn, onion, red bell pepper, broccoli and chiles to wok or skillet and stir fry until hot. Add cooked shrimp back to wok and heat through.
4. Serve over white rice and remove chiles for those that don't want it too spicy.
Adjust vegetables and chiles to your own palate.
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MrsFisher11 2 years agoThis dish was different but good. Mines turned out rather different because I didn't have all the ingredients. No rice wine or spice powder or baby corn. I used apple juice and peppers instead but still it was nice. My husband liked it :)
Harriet_arkle 2 years agoI enjoyed this but would of loved to of had the sesame oil, as I didn't have any in the cupboard! I added chilli sauce instead of fresh and used sherry instead of rice wine.
wineguy818 4 years agoAdjust vegetables and chiles to your own palate. [I posted this recipe.]