Begin by rinsing the shrimp under cold water and patting them dry with a paper towel. This will ensure that they sear beautifully. Chop your bell pepper, broccoli, carrot, snap peas, onion, garlic, and ginger, arrange them in bowls for an organized cooking experience.

In a bowl, whisk together the soy sauce, sesame oil, oyster sauce or hoisin sauce, honey or brown sugar, cornstarch, and water or broth. The mixture should be smooth.

Tip: Adjust the sweetness by adding more honey or brown sugar according to your taste.

Heat your wok or skillet over medium-high heat and add a splash of sesame oil. Once hot, toss in the onion, garlic, and ginger. Sauté for about 2 minutes until fragrant and the onion is translucent.

Now, add the shrimp to the pan. Stir-fry for about 3-4 minutes or until they turn a lovely pink color.

Tip: Don’t overcrowd the pan; if needed, cook shrimp in batches for a perfect sear.

Once the shrimp is just cooked, add the broccoli, bell pepper, carrot, and snap peas. Stir-fry for another 3-5 minutes until the vegetables are tender-crisp.

Finally, pour the prepared sauce over the shrimp and vegetables, stirring quickly to coat everything evenly. Cook for an additional 1-2 minutes, allowing the sauce to thicken and envelop the vibrant mix.

Tip: You can add a splash of water if the dish looks too thick.