Ingredients:

14 large shrimp, peeled & deveined. Frozen is OK. The size is from a 26-30 shrimp/pound package.
2 Tbsp. brown sugar.
2 Tbsp. five spice powder.
2 Tbsp. soy sauce.
4 Tbsp. rice wine.
3 Tbsp. corn starch.
2 Stalks of baby bok choy.
1 medium red bell pepper.
1 Tbsp. ginger.
2 Tbsp. minced garlic.
1 Tbsp. of spice.
1 Tbsp. of sesame oil.
Chopped green onions & cilantro.

Directions:

Spread the shrimp on a surface and sprinkle both sides lightly with salt and sugar. Then sprinkle them with enough five spice powder to change their color. 2 or more tablespoons, or to taste.

Add the soy sauce and rice wine to a large bowl. Add the shrimp covering them with the mixture. Add the corn starch, covering the shrimp well.

Allow to marinate.

Bring a large pot of water to a boil, then blanch the bok choy for 2 minutes. Remove and then cut the root off. Display on a platter keeping them warm.

Heat a wok and cook the shrimp in a single layer until nicely brown on both sides. Remove to the platter with the bok choy.

Add the sliced bell pepper to the wok and cook until softened. Add the ginger, garlic, sesame oil & spice. Cook until fragrant.

Spoon the mixture over the shrimp.

Garnish with cilantro and chopped green onions.

Serving: 2.

Notes:

This recipe was adapted from Sizzled Five-Spice Shrimp with Red Pepper, printed in the New York Times, December 20, 2017. D2.

It was really good and not too much trouble to prepare. It needs no rice or other addition to complete the meal.

To keep the bok choy warm while the shrimp was cooking, I just set the serving platter over the pan of water that I had used to blanch the bok choy. The remaining warm water did the job.