A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

　　

Ingredients

serves 4

　　1/4 teaspoon cayenne pepper

　　1 teaspoon smoked paprika

　　1 teaspoon chili powder

　　1/2 teaspoon garlic powder

　　1/2 teaspoon ground coriander

　　1/2 teaspoon ground cumin

　　1 tablespoon olive oil

　　1 pound medium shrimp, peeled and deveined

　　2 tablespoons canola oil, divided

　　1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced

　　2 zucchini, thinly sliced on the diagonal and halved

　　1 fennel bulb, thinly sliced, plus 1 tablespoon fronds

　　1 cup wax beans

　　1 cup green beans

　　1 cup snap peas, sliced in half on the diagonal

　　1/2 cup fresh or frozen peas

　　A few handfuls of pea shoots

　　4 cups cooked rice

　　

Step 1

To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.

　　

Step 2

Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.

　　

Step 3

Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.