Whisk together broth, rice wine, soy sauce, honey, chili garlic sauce, cornstarch, and sesame oil in a bowl; set aside. Heat a wok or large deep skillet over medium high heat. Add the peanut oil, then stir in shrimp. Stir fry shrimp until just opaque, about 3 minutes, then remove and transfer to a plate. Add the green onion, ginger and garlic; stir fry until fragrant, about 30 seconds. Add the broccoli and bamboo shoots; stir fry about 2 minutes until tender crisp. Add the broth mixture and shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve over hot cooked rice, if desired.