Prep everything first. Stir fry moves fast. Slice all veggies, mince garlic and ginger, and pat shrimp dry. Season shrimp lightly with salt and pepper. Have your sauce mixed before you heat the pan.

Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, honey, rice vinegar, sesame oil, broth, and cornstarch. Add a pinch of red pepper flakes if you like heat. Set aside.

Heat the pan properly. Use a large skillet or wok. Add 1 tablespoon oil over medium-high heat until it shimmers. A hot pan keeps veggies crisp and shrimp juicy.

Sear the shrimp. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Do not overcook. Transfer to a plate; they’ll finish in the sauce later.

Stir fry hard veggies. Add a little more oil if needed. Toss in broccoli and carrots. Stir fry 2–3 minutes until they begin to soften but are still firm.

Add quick-cooking veggies. Add bell pepper, sugar snap peas, and the white parts of the green onions. Cook 2 minutes. You want crisp-tender, not soft.

Add aromatics. Push veggies to the sides, add a splash of oil to the center, then add garlic and ginger. Stir 30 seconds until fragrant. Don’t let them burn.

Return shrimp and add sauce. Slide shrimp back into the pan. Whisk sauce again (cornstarch settles) and pour it over. Toss everything to coat. The sauce will thicken and turn glossy in about 1 minute.

Adjust and finish. Taste and tweak. Add a squeeze of lime, a pinch of salt, or more red pepper flakes if needed. Turn off heat and toss in the green parts of the green onions.

Serve right away. Spoon over warm rice or noodles. Sprinkle sesame seeds if you like. Serve with lime wedges for brightness.