Kung Pao Shrimp

I really love to cook, but also love really good take out.  This recipe combines both of those loves! I may just go to URM and buy some Chinese take out boxes to get the real feel.
The following recipe is a slight adaptation from the Weight Watchers Take Out Tonight Cookbook (2002).

3/4 chicken broth
1/4 C. rice wine (Mirin)
2T. soy sauce
2T. honey
1T. chili-garlic sauce
1T. cornstarch
1 t. sesame oil
2t. canola oil
1 pound medium shrimp (we always buy the frozen raw shrimp at Costco!)
2T. grated fresh ginger
2 cloves minced garlic
4-5 cups of your favorite stir fry veggies (I love snow peas, baby corn, bell peppers and sometimes broccolini)
Combine first 7 ingredients in a bowl and set aside.  Heat wok over medium low heat, 1 t. canola oil and cook shrimp.  Set aside when finished.  Add remaining t. canola oil, garlic and ginger.  Stir for 30 seconds and add veggies.  Stir Fry until the veggies are crisp and tender.  Add shrimp and broth mixture.  Cook and stir until the mixture boils and thickens.
I always serve with rice!
Approximate calories without rice (Calories depend on veggies used!)
Serving size 1 1/4 cup  188 Cal, 5g fat, 3g fiber
Enjoy!