1 c. cauliflower, cut up
1 c. broccoli, cut up
1 c. carrots, sliced diagonally
1/2 c. red cabbage, shredded
1/2 c. onions, sliced
4 cloves garlic, minced
1 c. cashews
1 lb. shrimp, peeled
1 tbsp. sherry
1 tbsp. soy sauce
Ground ginger
1 c. chicken broth
4 oz. Chinese noodles
Dash of 5 Spice powder
Dash white pepper
Peanut oil

Marinate shrimp in sherry, soy and ginger at least 15 minutes. Meanwhile, heat wok and 1 tablespoon oil. Saute onions and garlic about 1 minute. Add cauliflower and saute 1 minute. Add rest of vegetables and cashews, saute another 2 minutes or until vegetables are crisp tender. Remove to platter.

Drain shrimp and reserve marinade. Saute shrimp until pink and remove to vegetable platter. In wok add broth and marinade, bring to a boil. Add noodles and cook until done. Add vegetables and shrimp back to wok. Add 5 Spice and pepper and more soy sauce if desired. Toss to coat and heat through. Serve over rice. Serves 4.