Shrimp Stir-Fry with Vegetables

Makes 6 servings.

• 2 lbs raw shrimp, peeled and deveined
• 2 Tbsp Ka‘iulani Hawaiian Spice
• 3 Tbsp olive oil
• 1 onion, medium cubed
• 1 to 2 Tbsp minced garlic
• 2 tsp Ka‘iulani Chinese 5 Spice
• 1 Tbsp Ka‘iulani Hawaiian Spice
• 2 fresh tomatoes, chopped
• 2 cups chicken broth
• 3 Japanese eggplant, cut in half lengthwise, then into 2- to 3-inch pieces
• 2 red bell peppers, cleaned and medium cubed
• chopped cilantro to taste
• green onion, sliced in short lengths, for garnish

Pasta, Asian noodles or steamed rice, in warm bowl

• Toss shrimp with Ka‘iulani Hawaiian Spice and set aside.
• Place cooking oil in frying pan, heat. 
• Add onion, garlic, Chinese 5 Spice, the additional Hawaiian Spice and cook until onion and garlic are limp and translucent. 
• Stir in chopped tomatoes and chicken broth; bring to a boil. 
• Add eggplant, red bell pepper and cilantro; cook until vegetables are tender. 
• Add shrimp and cook 2 minutes, until shrimp are pink.
  

Remove from heat, and serve over pasta, Asian noodles or steamed rice in warmed bowl.

Variation: Substitute white fish of your choice for shrimp, being careful of the fish falling apart when you stir-fry.