Instructions: Season the shrimp with salt and pepper. Place a large wok safely on a stove and heat the vegetable oil. Add the onion and cook until lightly browned. Add ginger, garlic, and hot Thai chili peppers, and stir to combine. Add shrimp to the cooked onion mixture and stir-fry for 2 minutes. Add rhubarb to the shrimp and stir to combine.

Add the cane syrup and broth and cook for 3 minutes before adding the cornstarch. Serve with basmati rice and steamed bok choy.

This recipe yields 2 to 4 servings.

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