Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tablespoon cornstarch until evenly coated. The cornstarch gives a light velvety texture when seared.

Heat a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon vegetable oil. When oil shimmers, add shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Vegetables

Prep and stir-fry vegetables

Keep the skillet/wok over medium-high heat. Add the remaining 1 tablespoon vegetable oil. Add sliced onion and carrots first; stir-fry 1–2 minutes until slightly softened. Add broccoli florets and stir-fry 1–2 minutes. Add red bell pepper and snap peas, then add minced garlic and minced ginger; stir constantly for 30–45 seconds until fragrant but not burned. Vegetables should be bright and crisp-tender.

If vegetables start to stick, add 1–2 tablespoons broth to deglaze the pan and create a little steam to finish cooking.

Sauce & Finish

Make the sauce

While vegetables cook (or briefly before cooking), whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or brown sugar), 1/4 cup chicken or vegetable broth, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (if using) in a small bowl.

Thicken and combine

In a separate small cup, mix 1 teaspoon cornstarch with 1 teaspoon water to make a smooth slurry. Pour the sauce into the skillet with the vegetables and bring to a gentle simmer. Stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and becomes glossy.

Return the cooked shrimp to the pan and toss with the vegetables and sauce just until shrimp are heated through, about 30 seconds. Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed.

Garnish & Serve

Transfer shrimp and mixed vegetables to a serving platter or divide over cooked rice or noodles (2 cups cooked). Sprinkle sliced green onions and toasted sesame seeds over the top.

Serve immediately while hot.