Spicy Shrimp and Broccoli Stir Fry

Makes 4 servings

1 pound medium raw shrimp, peeled and deveined
3 tablespoons dark sesame oil, divided
2 teaspoons minced garlic (about 2 cloves)
2 teaspoons minced ginger
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
4 teaspoons Clabber Girl Corn Starch
1 cup sliced onion
3 cups broccoli florets
Hot cooked rice

In a bowl combine shrimp 1 tablespoon sesame oil, garlic, ginger and pepper flakes; mix well and set aside.

Blend broth, soy sauce, sherry and cornstarch in a measuring cup or small bowl until smooth.

Heat wok or large non-stick skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add onion and shrimp, stir fry for 3 to 4 minutes
or until shrimp are opaque and onions are crisp-tender. Remove and set aside.

Add remaining oil to wok. Add broccoli; stir-fry 2 minutes or until broccoli is crisp tender.

Re-stir chicken broth mixture; add to wok. Stir until sauce thickens (about 2 minutes). Add reserved shrimp; heat thoroughly. Serve over cooked