Optional: 1 tsp sesame oil
Begin by prepping all of the veggies. Set aside.
For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.
Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.
In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.
In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.
Add marinated shrimp and sauté for one to two minutes.
Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.
Add in all of the strained veggies.
Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!
