Stir Fried Shrimp and Broccoli (and a question)...

1 lb. shrimp (you decide if you want fresh, frozen, cooked, uncooked, tail-on, tail-off)
3 Tbs. red wine vinegar
3 Tbs. soy sauce (we use wheat free soy sauce)
3 Tbs. water
1 Tbs. corn starch
1 1/2 tsp. sugar (or substitute of your choice)
1 Tbs. oil
2 cloves garlic minced
2 cups broccoli flowerets
1 cup thinly bias sliced carrots
1 small onion, halved lengthwise and sliced
1 cup sliced fresh mushrooms (optional- ok, not really, but I do not like mushrooms. There, I said it, a food that I will not eat. They taste like dirt to me)
2 cups hot cooked rice (as opposed to two cups cold, uncooked rice)

Do whatever you need to do with your shrimp (you could also use scallops, if you wanted to). Set aside. Combine vinegar, soy sauce, water, cornstarch, and sugar, set aside
Heat oil in wok or large skillet. Stif fry the garlic for 15 seconds. add broccoli, carrots, and onion. Stir fry for 3 minutes. Add mushrooms. Stir fry for 1-2 minutes or until all the veggies are crisp-tender. Remove vegetables from wok with slotted spoon. Add vinegar mix to wok and bring to boil. Add shrimp or scallops and cook until shrimp turn pink or scallops are opaque. Stir in veggies, heat through. Serve over rice.

We love this. Except Big P. But he's tough to please.

Question- I need to purchase hoisin sauce and duck sauce. Is there a wheat free version of hoisin sauce? Where do I find it? and what is duck sauce and where do I find that?
Thanks (I realize I could "goodsearch.com" it and raise money for our school, but I thought I would start a dialogue with my readers:)