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In large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir. Keep warm. 2. In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside. 3. In 12-inch skillet, heat oil over medium-high heat. Add vegetables; cook 2 minutes, stirring constantly. Add shrimp; cook 4 to 6 minutes, stirring frequently, until shrimp are pink and vegetables are crisp-tender. 4. Stir dressing mixture into shrimp mixture; heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome
Smaller cast iron — single steaks, cornbread, skillet cookies
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toast for nutty depth — tahini, gomashio, garnish, bread
Large ridged Japanese mortar — grind sesame for goma-ae, miso
Ridged ceramic mortar — grinds sesame, miso paste, kinome
Smaller cast iron — single steaks, cornbread, skillet cookies