Kung Pao Shrimp

• chicken broth↗3⁄4 cup
• soy sauce↗2 tablespoons
• white wine vinegar↗2 tablespoons
• cornstarch↗1 tablespoon
• sugar↗1 1⁄2 teaspoons
• sesame oil↗2 teaspoons
• red pepper flakes or 2 teaspoons szechuan peppercorns↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• broccoli floret, rinsed and cut into 1-inch pieces↗1 lb
• carrots, peeled and sliced↗2
• oil1 tablespoon
• minced ginger↗1 tablespoon
• minced garlic2 teaspoons
• medium shrimp, shelled and deveined↗1 lb
• sliced green onion1⁄2 cup
• cup roasted chopped peanuts (optional)↗1⁄4
• hot cooked rice

Step-by-step instructions

1. 1

   In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.

2. 2

   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.

3. 3

   Add shrimp and stir-fry for 3-4 minutes, or until cooked through.

4. 4

   Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.

5. 5

   Top with green onions and peanuts. Serve with hot rice.