Spicy Wok Shrimp with Coconut Rice

1 package Penguin Natural Foods Coconut Ginger Rice

1 1/2 cups water
1 teaspoon sugar
1/2 cups well-stirred unsweetened coconut milk (not low-fat)
1 1/2 teaspoons salt
1 lb Broccolini
2 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
2 1/2 tablespoons Sriracha sauce
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1 tablespoon vegetable oil

Accompaniment: lime wedges

Prepare rice according to package instructions. While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.

Stir together cornstarch, 1/4 cup chicken broth, and 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.

Makes 6 servings.