Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 cup broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 cup snap peas or snow peas
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Prepare the mise en place by chopping all vegetables and whisking the sauce ingredients (chicken broth, soy sauce, oyster sauce, honey, sesame oil, and cornstarch) in a small bowl until the cornstarch is completely dissolved.
  2. Heat 1 tbsp of vegetable oil over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside on a plate.
  3. In the same pan, add carrots and broccoli; stir-fry for 2-3 minutes. Add bell peppers and snap peas, cooking for another 2 minutes. Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  4. Return the cooked shrimp to the pan. Give the sauce a final whisk and pour it over the mixture. Toss constantly for 1-2 minutes until the sauce bubbles and transforms into a glossy glaze.