Five Spice Shrimp
|Shrimp in shells||1 Pound (Fresh Or Frozen)|
|Teriyaki sauce||3 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Celery stalks||3 , thinly bias sliced to make 1 1/2 cup|
|Frozen french-style green beans||9 Ounce, thawed (1 Package)|
|Cherry tomatoes||8 , halved|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Halve shrimp lengthwise.
(If shrimp are large, halve again crosswise.) Combine teriyaki sauce and five spice powder.
Stir in shrimp to coat well.
Let stand at room temperature for 15 minutes.
Meanwhile, for sauce, stir together wine and cornstarch.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add celery; stir-fry for 1 1/2 minutes.
Add green beans; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add half of the shrimp mixture to the hot wok.
Stir-fry for 2 to 3 minutes or till shrimp turn pink.
Remove shrimp mixture.
Stir-fry remaining shrimp mixture for 2 to 3 minutes.
Return all shrimp mixture.
Push mixture away from center.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 30 seconds more.
Return vegetables; stir ingredients together.
Cover and cook for 1 minute.