|Sesame oil||1 Teaspoon|
|White pepper||1 Pinch|
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Broccoli flowerets||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Rice vinegar/Lemon juice||2 Teaspoon|
|Chili paste/Hot pepper sauce||1⁄2 Teaspoon|
Preparation Combine marinade ingredients in a medium bowl.
Add shrimp and stir to coat.
Set aside for 30 minutes.
Bring 2 inches of water to a boil in a medium saucepan.
Add broccoli and cook for 1 1/2 minutes or until crisp-tender.
Drain, rinse under cold running water, and drain again.
Arrange broccoli in center of a serving platter.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add shrimp and stir-fry for 2 minutes or until shrimp feel firm and turn pink.
Remove half of shrimp and set aside.
To remaining shrimp add wine, salt, and pepper.
Stir once, then place shrimp on one side of serving platter.
Return reserved shrimp to pan; stir in ketchup, vinegar, sugar, and chili paste.
Heat through, then place on opposite side of platter.