Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.
To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.Makes 6 Source: