Chop up garlic (3 cloves), scallions, cilantro, sugar snap peas, and get a hunk of ginger ready for grating.

Dust shrimp on both sides with a little rice flour and a sprinkle of 5 spice powder

Get your wok out and heated, add 1-2 tblspoons of grapeseed oil, add garlic and scallions, and grate in some ginger.

Add the shrimp and continue to stir fry about 2-3 minutes till shrimp or crispy looking on all sides.

Add chicken broth about 1/2 cup or more as needed to make sauce, and quickly add the chopped sugar snaps.

Add some chopped cilantro.  The whole dish will be done in 5 minutes.

I made the rice in my rice cooker and steamed the baby broccoli in there too!  Another great investment.

Served with slivered almonds.