- Combine 1 Tbsp. each cornstarch and teriyaki sauce; stir in shrimp.
- Blend remaining cornstarch, teriyaki sauce and broth.
- Heat 1 Tbsp. oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.
- Heat remaining oil in same wok. Add celery, green pepper, onion and ginger; stir-fry 4 minutes. Stir in shrimp, pineapple and soy sauce mixture. Cook and stir until mixture boils and thickens. Serve immediately.