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1. In a small bowl, whisk together the chicken broth, soy sauce, and sesame oil. Set it aside. Coat a large nonstick skillet with canola oil spray and heat over high heat until hot. Stir-fry the garlic and ginger for 15 seconds, until fragrant. Add the broccoli and pepper and stir-fry for 2 minutes, until the broccoli is bright green. Add the mushrooms, shrimp, and broth mixture. Cook for 3 to 4 minutes, stirring, until the shrimp are pink and cooked through. Serve immediately over the rice. Sprinkle with peanuts.