Pat the shrimp dry. Moisture is the enemy of a good sear. Toss with a pinch of salt, black pepper, and 1/2 teaspoon cornstarch. Set aside while you prep the sauce.

Stir together the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, 2 teaspoons cornstarch, and a pinch of red pepper flakes. Taste and adjust sweetness or heat.

Prep the veggies and aromatics. Cut broccoli into bite-size florets. Mince garlic and ginger. Slice green onions if using.

Blanch or steam the broccoli (optional but helpful). For extra-crisp broccoli, microwave with a splash of water for 1–2 minutes or blanch briefly in boiling water, then drain well. This step shortens stir-fry time.

Heat the pan properly. Use a wok or large skillet. Add 1 tablespoon oil and heat over medium-high until shimmering.

Sear the shrimp. Arrange shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Do not overcook.

Stir-fry the broccoli. Add another tablespoon oil. Toss in broccoli and stir-fry 2–3 minutes until bright green with some char on the edges.

Add aromatics. Push broccoli to the edges. Add a small splash of oil to the center, then stir in garlic and ginger for 20–30 seconds until fragrant. Mix everything together.

Combine and sauce. Return shrimp to the pan. Whisk the sauce again (cornstarch settles) and pour it in. Stir constantly 60–90 seconds until the sauce thickens and coats everything.

Finish and serve. Remove from heat. Sprinkle green onions or sesame seeds if you like. Serve over hot rice or your favorite base.