Kung Pao Shrimp

• 1 1/2 cups long-grain white rice
• 3/4 cup fat-skimmed chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sugar
• 1/2 teaspoon hot chili flakes
• 1/4 teaspoon salt
• 1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
• 1 teaspoon salad oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic
• 1 pound (41 to 50 per lb.) shelled, deveined shrimp
• 1/4 cup chopped roasted, salted peanuts

1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.
2. Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.
3. In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.
4. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.
5. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

longgrain white rice, chicken broth, soy sauce, white wine vinegar, cornstarch, sugar, hot chili flakes, salt, broccoli florets, salad oil, fresh ginger, garlic, shrimp, peanuts

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