In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste; set aside

In another small bowl, stir together the tablespoon of cornstarch with 3 Tablespoons of water and set aside.

Heat half of the oil over medium-high heat in a non-stick skillet or wok; add vegetables, ginger and garlic and jalapeno (or can sub Thai chiles) and stir-fry for 5-6 minutes. Transfer vegetable mixture to a bowl.

Return skillet to the heat, add remaining vegetable oil and shrimp. Cook shrimp for 2 minutes or until it curls and turns opaque or pink.

Pour vegetable mixture back into pan with shrimp, add the sauce mixture and cook for 1 minute more; then stir in the cornstarch (thickener) mixture (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

Serve with hot cooked rice. Garnish with chopped cilantro and/or green onions if desired.