Five-spice powder is a commonly used ingredient in Chinese cuisine and is a blend of spices, usually cinnamon, cloves, star anise, Szechwan pepper, and fennel seeds.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. jumbo shrimp, shelled and deveined
- 2 Tbsp. cornstarch
- 3 Tbsp. peanut oil, divided
- 1 tsp. minced ginger
- 2 tsp. chopped red chilies
- 1 Tbsp. five-spice powder
- 1 scallion, trimmed and cut into 1" pieces
- Place shrimp in a bowl and dust with cornstarch.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When oil is hot, add minced ginger. Stir-fry for 10 seconds.
- Add shrimp. Stir-fry briefly until they turn pink, about 1 minute. Remove from the pan and drain in a colander or on paper towels.
- Heat 1 tablespoon oil in wok or skillet. When oil is hot, add chopped chilies and five-spice powder. Stir-fry for 30 seconds.
- Add shrimp back into the pan. Stir-fry briefly, coating shrimp with five-spice powder. Stir in scallion and transfer to a serving platter. Serve hot.