Created by Sue on March 1, 2013
Step 1: In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
Step 2: In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
Step 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).
Step 4: Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
Step 5: Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
Step 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.
Step 7: Serve with hot cooked rice.