Ingredients:

  • 1.5 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 large carrot, julienned
  • 3 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 stalks green onions, chopped
  • 1/3 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp high-smoke point oil

Instructions:

  1. Prep the mise en place. Get your bowls ready. Chop everything first and whisk the soy sauce, oyster sauce, rice vinegar, honey, and sesame oil together. Mix the cornstarch with cold water in a separate tiny cup. Note: Once the heat is on, you won't have time to chop a single thing.
  2. Heat the wok. Crank the heat to high. Put a drop of water in the pan, it should dance and vanish instantly. Add 1 tablespoon of oil.
  3. Sear the shrimp. Carefully place the shrimp in a single layer. Cook 60-90 seconds per side until they are opaque and golden. Move them to a plate immediately. Note: Don't overcook them here, they'll finish in the sauce later.
  4. Sauté hard vegetables. Add another tablespoon of oil. Toss in the carrots and broccoli. Stir constantly for 2 minutes until the broccoli turns bright green.
  5. Add soft vegetables. Toss in the red bell pepper and snap peas. Cook for another 2 minutes until the edges are slightly charred but the middle is still crisp.
  6. Bloom the aromatics. Push the veg to the sides of the wok to make a hole in the middle. Drop in the garlic, ginger, and white parts of the green onions. Sauté for 30 seconds until the smell fills the room.
  7. Combine and glaze. Put the seared shrimp back in. Pour the sauce mixture and cornstarch slurry over everything.
  8. Rapid stir fry. Toss everything together over high heat for about 1 minute until the sauce thickens into a glossy glaze that coats every piece.
  9. Finish and garnish. Remove from heat immediately. Sprinkle the green parts of the onions over the top for a fresh, sharp finish.