1. In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside. 2. In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside. 3. Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using). 4. Stir-fry vegetables for approximately 3 minutes, then add the shrimp. 5. Cook the shrimp 2 minutes or until it curls and turns opaque or pink. 6. Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute. 7. Serve with hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
