Copycat Kung Pao Shrimp

Ingredients:
1 1/2 pounds of large raw shrimp
1 large head of broccoli, stems cut off and cut small
1/2 cup peanuts (for garnish)
1/4 cup green onions (for garnish)
1/2 onion, chopped
3 cloves of garlic, sliced
3-4 TBSP canola oil
1 tsp chinese five spice
salt and pepper
1 1/2 cups of jasmine rice
2 1/4 cups of water or stock (for the rice)
2 TBSP butter
sesame seeds (for garnish, if desired)

Sauce:
6 TBSP soy sauce
1 tsp cornstarch
8 TBSP water
1/2 tsp sesame oil
1 TBSP balsamic vinegar
1 tsp sugar
2 TBSP honey
1 tsp samba oelek
2 TBSP hoisin sauce
salt and pepper

Directions:
1. Peel and de-vein the shrimp and season with salt, pepper and Chinese five spice
2. Cook the rice according to package directions and keep warm
3. Heat a wok with 1 TBSP canola oil to medium high heat. Add onions and garlic and salt and pepper and saute for 4-5 minutes. Remove from the wok.
4. Add in another TBSP of oil and add the broccoli to the pan. Season with salt and pepper, tossing frequently for about 5 minutes. Remove from the pan.
5. Add another TBSP to the wok and add the shrimp.  Cook for 4 minutes or until mostly pink.
6. Add in the sauce and toss. Your wok should be on high heat to bubble to sauce. You want to reduce it a bit.
7. Once sauce is reduced a little and beginning to look a little shiny and thicker (about 4 minutes), add the other ingredients back to the wok.  Toss for another 4-5 minutes.
8. To serve, plate rice on the bottom, top with wok ingredients and a little of the wok sauce.  Top to green onions, peanuts and sesame seeds, if desired.

This was a great copycat recipe from P.F Changs! A definite make again!