Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tsp freshly grated ginger
  • 1/2 tsp toasted sesame oil
  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced

Instructions:

  1. Whisk the soy sauce, honey, rice vinegar, cornstarch, grated ginger, and toasted sesame oil in a small bowl. Note: Make sure the cornstarch is fully dissolved to avoid white clumps in your sauce.
  2. Chop your broccoli and red bell pepper into uniform pieces. Pat the shrimp completely dry with paper towels. Note: Wet shrimp will steam, not sear.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add shrimp in a single layer and sear undisturbed for 90 seconds, then flip and cook for another 60 seconds. until they are pink and have golden edges.
  4. Remove shrimp from the pan and set them aside on a plate. Note: This stops them from turning into rubber while the veg cooks.
  5. Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in broccoli and red bell pepper, stirring constantly for 3 minutes until they are bright green but still have a snap.
  6. Stir in the minced garlic and cook for 30 seconds until you can smell it filling the room.
  7. Pour the garlic sauce into the pan. Let it bubble for 1 minute until the sauce thickens into a glossy, velvety glaze.
  8. Return the seared shrimp to the pan. Toss for 30-60 seconds to coat them in the glaze.
  9. Garnish with sliced green onions and serve immediately.