1/2 cup chicken broth
4 tbsp soy sauce
6 tbsp Thai sweet chilli sauce
1 tsp sesame seed oil
1 lb shrimp, shelled and cleaned
1 tbsp Chinese 5 spice powder
3 tbsp peanut oil
3 garlic cloves, slivered
1 inch fresh ginger, thinly sliced
4 – 5 scallions, diagonally sliced
1/2 each, red and yellow bell pepper, sliced
1 small bunch mini asparagus
1 cup snow peas
3 mini courgettes, sliced vertically
Mix together the broth, soy sauce, chilli sauce and sesame oil, then set aside. Mix the shrimp with the 5 spice powder and set aside.
Heat 1 tbsp of peanut oil in a wok, then add the shrimp and stir fry for about 2 minutes, remove and set aside.
Add the remaining peanut oil to the wok and stir fry the garlic, ginger, scallions and peppers just until the peppers are crisp tender. Add the asparagus, stir frying for 2-3 minutes. Add the snow peas and continue to stir fry for 2 minutes. Finally, add the courgettes and stir fry for about 1 minute.
Pour in the reserved broth mixture and the shrimp, bring to a boil and simmer for 5 minutes.
Serve with udon noodles or rice.