Aromatic Shrimp and Vegetable Stir Fry

With so many new recipes to try, it takes a very special one to keep me coming back for more.  This easy, healthy and incredibly fragrant shrimp and vegetable stir fry is one of the proud few. This is my go-to stir fry recipe, the recipe I select when I am too busy to search for something anew, the recipe I almost have memorized from preparing so many times. I don't really care for the term, "stir fry" because it makes me think of a giant wok with 4 inches of hot oil waiting to obliterate whatever is thrown in.  This is nothing like that.  Fresh shrimp, snow peas, corn and peas are sauteed in just a bit of peanut oil. Garlic, ginger, chili pepper, lime, soy sauce and sesame oil create a delicious, traditional Asian sauce. And then there is the piece de resistance ingredient:  Chinese Five Spice powder. Why I don't cook with this magical spice more often is a mystery. It's a blend of cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice. And it is the ingredient that takes this dish from a good stir fry to a stir fry like you have never tasted before. The recipe serves two {with a side or rice} but it is so addictive that it always leaves us wanting more. I've put a note in my cookbook to double the recipe going forward!

{A helpful hint: have every single ingredient prepped, measured and at arms reach. Once you fire up your pan, the ingredients need to flow in quickly}.

Aromatic Shrimp and Vegetable Stir Fry

A thumb size piece of ginger, peeled and minced

2 cloves of garlic, minced

1 fresh chili pepper, sliced

a small bunch of cilantro, leaves picked from stalks and reserved, stalks diced

2 T peanut oil

1/2 lb raw large or jumbo shrimp, peeled and tails removed (I also cut mine in half}

1 heaped t Chinese Five Spice powder

1 t cornstarch

1/2 c corn kernels {fresh or frozen}

a handful of snow peas, cleaned

2 T soy sauce

juice of 1 lime

1/2 t honey

1 t sesame oil

a handful of frozen peas

a small handful of bean sprouts for garnish {optional}

Heat peanut oil in a wok or large skillet over medium-high heat. Stir in cilantro stalks, ginger, garlic, chili, shrimp and Five Spice powder. Cook for 1 minute. Add the cornstarch, corn and snow peas. Cook for 1 minutes. Stir in the soy sauce, lime juice, honey, sesame oil and frozen peas and cook for 2 minutes. Remove from heat.

To serve, divide shrimp, vegetables and sauce between two plates. Top with reserved cilantro leaves. I like to serve this over a small bed of rice.

Serves 2.  

Source: Adapted from Jamie's Food Revolution, Jamie Oliver