Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 3 scallions, sliced into 1-inch pieces

Instructions:

  1. Prepare the sauce by whisking together the soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and 1 teaspoon of cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon of cornstarch, salt, and black pepper until lightly coated.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer; cook for 1–2 minutes per side until they turn pink and opaque and reach an internal temperature of 145°F (63°C). Remove the shrimp immediately to a plate.
  4. Add the remaining 1 tablespoon of neutral oil to the same pan. Add the broccoli florets, sliced red bell pepper, and julienned carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp with slight charred edges. Stir in the sliced scallions during the last 30 seconds of cooking.
  5. Return the cooked shrimp to the pan. Give the sauce a final whisk and pour it over the shrimp and vegetables. Stir constantly for 1–2 minutes until the sauce thickens into a glossy, mahogany-colored glaze that clings to the ingredients.