Kung Pao Shrimp

• 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

1. In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
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. Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
4. Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
5. Top with green onions and peanuts. Serve with hot rice.

chicken broth, soy sauce, white wine vinegar, cornstarch, sugar, sesame oil, red pepper, salt, broccoli floret, carrots, oil, ginger, garlic, shrimp, green onion, peanuts, rice

Taken from www.food.com/recipe/kung-pao-shrimp-464219 (may not work)