Kung Pao Shrimp

1  tablespoon soy sauce, divided
1 1/2  teaspoons  dry sherry, divided
2  teaspoons  cornstarch
1  pound  peeled and deveined medium shrimp
1  tablespoon  peanut oil
1/4  cup  chopped dry-roasted peanuts
1  tablespoon  minced peeled fresh ginger
1  tablespoon  minced fresh garlic
1/2  teaspoon  crushed red pepper
1 1/2  cups  thinly sliced celery
1  cup  chopped red bell pepper
1/4  cup chicken broth
1  teaspoon  rice vinegar
1/4  teaspoon  salt
2  tablespoons  green onion strips

Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions. Toss over rice noodles or rice!