Instructions

• In a small bowl, whisk together the low-sodium chicken stock (or vegetable broth), low-sodium soy sauce, rice vinegar, Hoisin sauce, brown sugar, Sriracha, minced garlic, and grated ginger. Set this mixture aside.
• In another small bowl, combine the cornstarch with a tablespoon of water to create a slurry.
• Heat the un-toasted sesame oil (or canola oil) in a wok or large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
• In the same pan, pour in the sauce mixture and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for an additional minute.
• Return the cooked shrimp to the pan, tossing them in the sauce until evenly coated. Cook for an additional minute to heat through. Serve over rice or noodles.