Shrimp and Vegetable Saute, Chinese Style

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1 teaspoon anchovy paste

1 tablespoon soy sauce

1 teaspoon sugar

1/4 cup chicken broth

Dried red pepper flakes

1 tablespoon each vegetable and sesame oil

1 cup seeded red bell peppers, cut into 1 inch squares

1 scallion, whites thinly sliced, greens, cut into rounds, kept separate

1 pound deveined peeled shrimp, halved

1 clove minced garlic

1 cup thawed frozen peas

1/4 cup each chiffonade of mint and basil leaves