Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) neutral oil
  • 1 lb (450g) broccoli florets
  • 1 medium (150g) red bell pepper, thinly sliced
  • 2 tbsp (30ml) neutral oil
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1/3 cup (80ml) soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water in a small bowl until smooth. Chop the broccoli and peppers into uniform sizes and pat the shrimp completely dry with paper towels.
  2. Heat 1 tbsp (15ml) of oil in a wok over high heat until it begins to shimmer. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Immediately transfer shrimp to a plate and set aside.
  3. Add another 2 tbsp (30ml) of oil to the same pan. Toss in the broccoli and bell peppers, stirring frequently for 3–4 minutes. Once the broccoli is bright green and slightly charred, stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Return the seared shrimp and any accumulated juices to the pan. Pour in the prepared sauce and toss continuously over high heat until the glaze thickens and coats the shrimp and vegetables.