Heat oil in a large skillet or wok.
Add shrimp, garlic, and ginger root and stir fry for 3-5 minutes or until the shrimp turn pink.
In a small bowl combine the broth, cornstarch, honey, ketchup, white vinegar, rice wine vinegar, soy sauce and red pepper flake. Add to the shrimp and bring to a quick boil. Reduce heat to medium.
Stir in the sesame oil, chopped cilantro, and green onions.
Serve over rice timbales, garnished with chopped cilantro.