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Ingredients:

• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ground chili paste
• 1/3 pound raw medium shrimp, peeled and deveined
• 1/2 small yellow onion, sliced
• 1/2 cup cubed fresh pineapple
• 1/2 cucumber, seeded and sliced into 1/4-inch-thick pieces
• 2 celery stalks, staged on the diagonal
• 2 red ripe tomatoes, cut into small wedges
• 1 cup broccoli florets. Blanched and shocked in ice water
• 1 tablespoon white vinegar
• 3 tablespoons chicken broth or stock
• 2 teaspoons fish sauce
• 1 teaspoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• Fresh cilantro sprigs for garnish

Directions:
Heat the oil in a wok or large skillet over moderate heat. Add the garlic and chili paste and brown slightly, about 1 minute. Add the shrimp and onion and stir-fry quickly for 2 minutes. Remove the shrimp and onion and set aside.
While the wok is still hot, add the pineapple, cucumber, celery, tomatoes, and broccoli and sauté lightly. Add the vinegar, chicken stock, fish sauce, soy sauce, and sugar and bring to a boil. Add the reserved shrimp and onion. In a small bowl, whisk together the cornstarch and water. Thicken the sauce slightly by stirring in 1 to 2 teaspoons of the cornstarch mixture. Remove from heat and serve immediately, with the cilantro garnish.