Instructions: 1. Thaw shrimp if necessary in salty water. Remove tails and set aside.

2. Trim fennel; discard stems and reserve a few fronds. Remove core. Slice fennel into sticks (1/2-inch wide and no longer than 1 1/4-inch.)

3. SAUCE: Combine the soy sauce, teriyaki sauce, sesame oil, and orange zest and juice in a small bowl and set aside.

4. Heat wok over high heat. When hot, add peanut oil and heat briefly. Add the fennel and stir fry about 2 minutes. Add the pea pods and stir fry for about 2 minutes. Clear space in bottom of wok. Add shrimp and a pinch each of salt and pepper. Do not stir for about 1 minute - or until the shrimp turns pink on that side.

5. Add the garlic, scallions, fennel fronds and basil to the wok. Stir and cook until fragrant, about 30 seconds.

6. Add the sauce to the wok and stir to combine; cook just until the sauce coats the fennel, about 15 seconds. Remove the pan from the heat, and serve immediately with basmati rice.

NOTES : Tested 06/19/01. This had a light sauce with a hint of orange. Subtle but lively. Fennel and shrimp always go well together. We were glad we resisted adding a pinch of pepper flakes. This was super without the heat.

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