Kung Pao Shrimp - cooking recipe

Ingredients

3/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes or 2 teaspoons szechuan peppercorns
1/4 teaspoon salt
1 lb broccoli floret, rinsed and cut into 1-inch pieces
2 carrots, peeled and sliced
1 tablespoon oil
1 tablespoon minced ginger
2 teaspoons minced garlic
1 lb medium shrimp, shelled and deveined
1/2 cup sliced green onion
1/4 cup roasted chopped peanuts (optional)
hot cooked rice

Preparation

In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
Top with green onions and peanuts. Serve with hot rice.