Two weeks ago we studied about Ancient China. We had a chinese feast.
This was the best of the recipes we tried:
Five-Spice Shrimp with Walnuts
1 pound of medium 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 tbs. cornstarch
1 Tbs. vegetable oil
1 large red bell pepper, cut into short, thin strips
1/2 cup walnut halves or quarters
Hot cooked rice
1/4 cup thinly sliced green onions
1. Toss shrimp with the five-spice powder and garlic in small bowl.
2. Blend broth, soy sauce and sherry into cornstarch in a cup until smooth.
3. Heat wok or large skillet over medium-high heat. Add oil, heat until hot. Add shrimp mixture, bell pepper and walnuts; stir-fry 3 to 5 minutes until shrimp are opaque and bell pepper is crisp-tender.
4. Stir broth mixture and add to wok. Stir fry 1 minute until sauce boils and thickens. Serve over rice and garnish with onions.
Note: Watch those bell peppers, don't let them over cook! The next time I make this, I will add a handful of snow peas.