1/2 cup water
1/4 cup sake, rice wine or chicken broth
1 tablespoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 tablespoon vegetable oil
3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 1/2 cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
1/3 cup peanuts
4 cups hot cooked rice
1.Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2.Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
3.Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.