Ingredients for 6 servings:
1. 1 teaspoon dark sesame oil
2. 4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
3. 1 teaspoon dark sesame oil
4. 2 lbs large shrimp, peeled and deveined
5. 8 garlic cloves, minced
6. 1 cup fresh shiitake mushroom, cleaned and sliced
7. 1/3 cup sugar
8. 1 tablespoon sugar (optional, to taste)
9. 1/2 cup rice vinegar
10. 1/4 cup ketchup
11. 2 tablespoons cornstarch
12. 1 tablespoon red chili paste
13. 8 ounces can sliced water chestnuts, drained
14. 3 cups hot cooked rice
15. 1 1/2 tablespoons green onion tops, thinly sliced

Directions:
1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
2. Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
3. Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
4. Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).