Chinese Five Spice Shrimp Stir-Fry
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Test Kitchen Approved Recipe

Quick-cooking and temptingly fragrant, this stir-fry is your new go-to weeknight dinner.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 10 min

INGREDIENTS
  • 1/2 cup water
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. corn starch
  • 1 Tbsp. sherry
  • 1 tsp. Chinese Five Spice
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Crushed Red Pepper Flakes
  • 1 Tbsp. vegetable oil
  • 1 red bell pepper, cut into matchsticks
  • 1 onion, sliced
  • 1 small crown broccoli, cut into florets
  • 3 oz. enocki, oyster, or shitake mushrooms, cleaned and sliced
  • 1 lb. large raw shrimp, shelled and deveined*
  • 1 small zucchini, cut into matchsticks
  • 2 scallions, sliced

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NOTES

*Look for shrimp labeled E-Z peel, shell & tail on for best flavor and easy preparation. 



DIRECTIONS

In a small bowl, mix water, honey, rice vinegar, soy sauce, corn starch, sherry, Chinese Five Spice, garlic powder, and crushed red pepper flakes and set aside. Heat vegetable oil in a large skillet over medium-high heat. Add red bell pepper and onion, stirring and cooking just until onion begins to brown and caramelize, 2 to 3 min. Stir in broccoli and mushrooms and cook for 2 min., or until broccoli begins to soften. Add shrimp and zucchini, cooking for another 2 min., or until shrimp begins to shrink and turn pink. Pour reserved sauce into skillet and stir continuously until sauce thickens slightly and coats stir-fry, 1 to 2 min. Garnish with green onions and serve.



SERVING SUGGESTIONS

Serve with rice or noodles.

THANKS TO
Gracie Smith

NUTRITION
Dairy-Free
Sweetener-Free



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