Kung Pao Shrimp

Ingredients

• 1 pound broccoli florets rinsed cut into 1-inch-wide pieces
• 0.5 teaspoon chili flakes hot
• 1 tablespoon cornstarch 
• 0.8 cup fat-skimmed chicken broth 
• 1 tablespoon ginger fresh minced
• 2 teaspoons garlic minced
• 0.3 cup roasted salted chopped
• 1 teaspoon salad oil 
• 0.3 teaspoon salt 
• 2 tablespoons soya sauce 
• 1.5 teaspoons sugar 
• 1.5 cups rice long-grain white
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• wok
• colander

Directions

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.
4. Pour into a colander to drain.
5. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds.
6. 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.
7. Stir cornstarch mixture and add to pan. Stir until sauce boils.
8. Pour shrimp into a bowl and sprinkle with peanuts.
9. Serve with cooked rice.