Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and a pinch of pepper. Dry shrimp sear better and won’t steam.

Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar or honey, sesame oil, cornstarch, and water or broth. Set aside. The cornstarch helps the sauce turn silky and cling to the shrimp and broccoli.

Blanch or steam the broccoli (optional but helpful): Bring a small pot of water to a boil, add broccoli for 60–90 seconds, then drain and run under cold water. This jump-starts cooking and keeps the stir fry quick. If skipping this step, plan to sauté the broccoli a bit longer in the pan.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. You want it hot but not smoking.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Remove to a plate. Don’t overcook—they’ll finish in the sauce later.

Sauté aromatics: Add another tablespoon of oil if needed. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Keep them moving so they don’t burn.

Cook the broccoli: Add broccoli to the pan with a pinch of salt. Stir-fry 2–3 minutes (or 3–4 if not blanched), adding a splash of water to create steam and soften the stems while keeping the tops crisp.

Add the sauce: Give the sauce a quick stir (cornstarch settles), then pour it into the pan. It will bubble and thicken in about 30–60 seconds.

Return the shrimp: Slide the shrimp back in and toss to coat. Cook 1 minute more, just until everything is glossy and heated through. Add chili flakes or chili-garlic sauce to taste.

Finish and serve: Sprinkle with sliced green onions and sesame seeds. Serve immediately over hot rice. Taste and adjust with a touch more soy sauce, a squeeze of lime, or a drizzle of sesame oil if you like.