Ingredients:

  • 1 lb (450 g) large raw shrimp, peeled, deveined, tails removed
  • 1 tsp (5 ml) neutral cooking oil (e.g., grapeseed or canola)
  • ½ tsp (2.5 ml) kosher salt
  • ¼ tsp (1.25 ml) freshly ground black pepper
  • 3 Tbsp (45 ml) low sodium soy sauce (or Tamari for GF)
  • 1 Tbsp (15 ml) honey or maple syrup
  • 1 Tbsp (15 ml) rice vinegar (not seasoned)
  • 1 tsp (5 ml) toasted sesame oil
  • ½ tsp (2.5 ml) Sriracha or chili flakes (optional, adjust to taste)
  • 1 Tbsp (15 ml) cold water
  • 1 tsp (5 g) cornstarch (cornflour)
  • 2 Tbsp (30 ml) high-heat neutral oil (e.g., peanut oil or refined coconut oil)
  • 4 cloves garlic, minced (about 1 Tbsp / 15 g)
  • 1 inch fresh ginger, finely grated or minced (about 1 Tbsp / 15 g)
  • 1 medium yellow bell pepper, deseeded and sliced thinly
  • 1 cup (150 g) broccoli florets, bite-sized
  • 1 cup (150 g) sugar snap peas, trimmed
  • 4 spring onions (scallions), white and green parts separated and sliced

Instructions:

  1. Mise en Place (Prep Everything!): Pat the shrimp dry thoroughly. Toss them in a small bowl with 1 tsp oil, salt, and pepper. Prepare all vegetables (slice peppers, trim broccoli, slice onions, separating the white and green parts of the spring onions).
  2. Mix the Sauce: In a small bowl, combine soy sauce, honey, vinegar, sesame oil, and Sriracha. In a separate tiny cup, whisk the cornstarch into the cold water to create a smooth slurry. Set both aside.
  3. Sear the Shrimp: Place a wok or large pan over high heat until smoking hot. Add 1 Tbsp of the high-heat neutral oil. Add the seasoned shrimp in a single layer (cook in batches if necessary). Cook for 1.5 to 2 minutes per side until just pink and opaque. Immediately transfer the cooked shrimp to a clean bowl.
  4. Cook the Aromatics and Vegetables: Add the remaining 1 Tbsp of neutral oil to the hot pan. Add the minced ginger and garlic, along with the white parts of the spring onions. Stir-fry constantly for about 30 seconds until fragrant. Add the broccoli florets and bell peppers. Stir-fry for 2 minutes, ensuring they remain crunchy. Add the sugar snap peas and cook for an additional 1 minute.
  5. Finish the Stir Fry: Quickly whisk the cornstarch slurry again and stir it into the bowl with the main sauce mixture. Pour the sauce directly over the hot vegetables. Stir quickly and constantly for about 30 seconds until the sauce bubbles, thickens, and becomes glossy.
  6. Combine and Serve: Add the pre-cooked shrimp back into the pan. Toss everything quickly for about 30 seconds until the shrimp are heated through and coated in the sauce. Remove from the heat, toss in the sliced green parts of the spring onions, and serve immediately.