Five Spice Shrimp with Walnuts
1 lb med or large raw shrimp, peeled and deveined
1/2 tsp Chinese Five Spice powder
2 cloves garlic, minced
1/2 cup chicken broth
2 tbs soy sauce
2 tbs dry sherry
1 tb cornstarch
1 tbs peanut or vegetable oil
1 large red bell pepper, cut into short thin strips (I used my chopped bell peppers from the past summers garden and it worked just fine)
1/3 cup walnut halves or quarters
hot cooked rice
1. Toss shrimp with five-spice powder and garlic in small bowl.
2. Blend broth, soysauce and sherry into cornstarch in cup until smooth
3. Heat wok or large skillet over medium-high heat. Add oil; heatuntil hot. Add shrimp mixture, bell pepper and walnuts; stirfry 3-5 minutes until shrimp are opaque and bell pepper is crisp tender.
4. Stir broth mixture and add to wok. Stir fry 1 minute or until sauce boils and thickens. Serve over rice.
1/2 tsp Chinese Five Spice powder
2 cloves garlic, minced
1/2 cup chicken broth
2 tbs soy sauce
2 tbs dry sherry
1 tb cornstarch
1 tbs peanut or vegetable oil
1 large red bell pepper, cut into short thin strips (I used my chopped bell peppers from the past summers garden and it worked just fine)
1/3 cup walnut halves or quarters
hot cooked rice
1. Toss shrimp with five-spice powder and garlic in small bowl.
2. Blend broth, soysauce and sherry into cornstarch in cup until smooth
3. Heat wok or large skillet over medium-high heat. Add oil; heatuntil hot. Add shrimp mixture, bell pepper and walnuts; stirfry 3-5 minutes until shrimp are opaque and bell pepper is crisp tender.
4. Stir broth mixture and add to wok. Stir fry 1 minute or until sauce boils and thickens. Serve over rice.