This one came about because of a combination of food boredom and a need to make something quick. We took some frozen items and some fresh items to combine them into a real dinner for a weeknight gem. I also used some tricks to reduce the sodium and amp up the flavor. The other thing this has are veggies with broccoli and green beans. I hope you like it.

1 pound 31-40 peeled cleaned and deveined
1 tablespoon Chinese 5 spice
8 ounces green beans cut in 1 inch pieces
1/2 large red onion cut in a large dice
1 bell pepper cut in a large dice
8 ounces broccoli florets
1/4 Chinese rice wine
4 ounces coconut aminos
Oil for cooking
2 tablespoons water
2 tablespoons cornstarch

In a bowl add shrimp, 5 spice, 2 tablespoons rice wine, and 2 tablespoons coconut aminos and marinate for 20 minutes.

In a wok on medium high add oil

Add onions and green beans cook for 4 minutes stirring occasionally.

Add broccoli with green pepper and cook until bright green about 3 minutes.

Add shrimp and cook until just pink about 2 minutes. Stirring constantly.

Add remaining coconut aminos and rice wine and stir.

Mix cornstarch and water and enough to thicken.

Serve.