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.