Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, rice vinegar and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again. Arrange broccoli in center of serving platter; set aside.

Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper. Stir shrimp to coat completely then place shrimp on one side of platter.

Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute. Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings.

Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, .3 g Omega-3 Fat, 129 mg Cholesterol, 406 mg Sodium.