Instructions: Mix shrimp, 1 tablespoon of the cornstarch, 2 teaspoons of the sherry and the salt in small glass or plastic bowl. Cover and refrigerate at least 20 minutes but no longer than 8 hours. Mix broth, soy sauce, chili puree, sugar, gingerroot, remaining 2 teaspoons sherry, the vinegar and garlic. Mix remaining 1 tablespoon cornstarch and the water.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp are pink. Remove shrimp from wok. Add frozen vegetables to wok; stir-fry 1 minute. Add broth mixture; cover and simmer 5 to 6 minutes or until carrots are tender. Stir in corn and mushrooms. Stir in cornstarch mixture; cook and stir until thickened. Stir in shrimp and chili; heat through.

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