Combine first 6 ingredients in small bowl, stirring with a whisk.
Heat wok over high heat. Add canola oil to pan.
Add shrimp to pan; stir-fry 1 minutes or until shrimp begin to turn pink.
Add garlic, ginger and jalapeno; stir-fry 1 minute.
Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
Remove from heat; stir in onions and sesame oil.
Garnish with cilantro sprigs.
Originally Submitted
6/5/2014
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