Instructions:
- In a bowl, toss the shrimp with the cornflour, salt, and pepper. Set aside briefly.
- In a separate small bowl, combine all Stir-Fry Sauce ingredients (soy sauce, oyster sauce, honey, rice vinegar, sesame oil, ginger, garlic, and broth). Whisk well until the honey dissolves. Set aside.
- Whisk the 1 tsp cornflour and 1 Tbsp cold water slurry together until smooth; keep separate.
- Heat the cooking oil in your wok or large skillet over high heat until it shimmers.
- Add the marinated shrimp in a single layer. Cook for 1–2 minutes per side until pink and mostly cooked through. Remove the shrimp from the wok and set aside immediately.
- Add the broccoli and carrots to the hot wok. Stir-fry for 2–3 minutes until they start to become tender-crisp. Add the red pepper and the white parts of the green onions; cook for 1 minute more.
- Pour the prepared Sauce mixture into the wok over the vegetables. Bring to a rapid simmer.
- Give the cornflour slurry a quick re-whisk, then pour it into the simmering sauce while constantly stirring. Cook for about 30 seconds until the sauce thickens nicely and coats the vegetables.
- Return the cooked shrimp to the wok. Add the green parts of the green onions and the red pepper flakes (if using). Toss everything together quickly for about 30 seconds just to coat the shrimp and heat through. Do not overcook!
- Serve immediately over rice or noodles, garnished with toasted sesame seeds and fresh coriander if desired.