Instructions: Rinse the rice well several times. Drain well. In a nonstick 2-quart saucepan lightly coated with vegetable spray, cook the rice over medium-high heat until the grains turn white; 4 minutes. Sprinkle with a little salt; add the water. Bring to a boil. Cover. Reduce heat to the lowest setting and steam the rice for 20 minutes or so. Do not remove the cover. Remove the pan from heat and let stand 5 minutes or so before serving.

Meanwhile; thaw shrimp. Rinse and towel dry. Slice to butterfly slightly. Place in a bowl; sprinkle lightly with salt, 5 spice powder and cilantro pesto sauce. Toss to coat and set aside at room temperature for 10 minutes. (Refrigerate if necessary: but allow shrimp to come to room temperature for no more than 10 minutes.)

Meanwhile, peel the stem of the stalk of broccoli. Cut the stem lengthwise and slice into 1/3-inch pieces up the stalk. Cut off and separate the florets. Cook (steam or microwave) for 4 minutes. Shock in ice water. Drain well. Set aside.

Mix the ingredients for the sauce. Set aside.

Mix the garlic. Julienne the onions; slice the radishes, measure the cashews; chop the cilantro.

STIR FRY: heat wok or peking pan. Add oils carefully, swirling the pan slightly to coat the bottom. Add the shrimp and garlic and saute 1 minutes. Add the radishes and saute 30 seconds. Add green onions and saute 30 seconds. Add the broccoli and cashews and saute almost a minute. Add the sauce and when it begins to thicken, fold the shrimp and vegetables to coat with the sauce. ADD WATER if needed to thin the sauce. Turn off the heat and stir in the cilantro.

Serve with the steamed rice.

Description: "Delightful ginger sauce; served with basmati rice"

NOTES : Stir-fries are a convenient, orderly way to cook, in that all of the ingredients must be assembled ahead of time. A good technique for those nights when were not sure when we will both be ready to sit down to dinner. The length of the ingredient list can put us off the idea but its seasoning of all those parts so they arrive at the table with bursts of flavor: well worth it!

This recipe is adapted from "Stir-fried shrimp and broccoli" by Leslie Glover Pendleton. The sauce is hers: we emphasized the ginger by adding Troys bottled Ginger Sauce. The radish, cashews, pesto and a few other ingredients are additions, too. If you like the texture but not the taste of waterchestnuts, try what we do: radishes or jicama.

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