1/4 cup water

3 tablespoons Chinese rice vinegar

2 teaspoons Chinese five-spice powder

5 large garlic cloves, unpeeled

1 tablespoon reduced-sodium, soy sauce

2 teaspoons sesame oil, divided use

1/4 pound broccoli florets (about 1 1/2-cups)

3/4 pound shrimp, peeled and deveined

Mix water, Chinese rice vinegar, Chinese five-spice, garlic, soy sauce, and 1 teaspoon sesame oil together. Heat remaining 1 teaspoon sesame oil over high heat in a wok or skillet until smoking. Add broccoli and stir-fry 2 minutes. Add shrimp and sauce and toss 2 minutes or until shrimp just turn pink. Remove shrimp and broccoli to a plate and boil sauce to reduce, about 1 minute. Remove garlic cloves. To serve, place shrimp on noodles and spoon sauce on top.

Yield 2 servings.