Vietnamese-Style Shrimp And Watercress Stir-Fry

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1/2 cup chicken stock or low-sodium broth

1/4 cup Asian fish sauce

2 tablespoons sugar

1 teaspoon cornstarch

5 tablespoons vegetable oil

1 1/4 pounds shelled and deveined medium shrimp

3 shallots, thinly sliced

3 tablespoons minced fresh ginger

One 6-ounce bunch watercress, large stems discarded and leaves coarsely chopped

1 tablespoon fresh lime juice

Freshly ground pepper

1/3 cup salted peanuts, chopped

Rice, for serving

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