1½ pounds shrimp, peeled and de-veined
2 cups broccoli florets
1 red bell pepper, sliced
½ cup sliced mushrooms, steamed or boiled til just tender
2 teaspoons minced garlic
⅓ cup soy sauce (I used low sodium)
3 tablespoons brown sugar
4 tablespoons rice vinegar
1 teaspoon sriracha (or to taste)
½ teaspoon sesame oil
½ cup chicken broth or vegetable broth (or water)
1 tablespoons corn starch
1 cup crispy wonton strips (you can find these in the salad topping section of most stores, near the croutons)
½ teaspoon crushed red pepper flakes
2 green onions, chopped