Instructions:
1. Marinate the Shrimp:
In a medium bowl, combine the shrimp, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix well and let marinate for about 15 minutes.
2. Prepare the Sauce:
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, red pepper flakes (if using), and 1/4 cup water. Set aside.
3. Cook the Shrimp:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
4. Cook the Vegetables:
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the sliced onion and cook for about 2 minutes until slightly softened.
Add the minced garlic and ginger, and cook for another 1 minute until fragrant.
Add the broccoli florets and red bell pepper slices to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
5. Combine and Cook:
Return the cooked shrimp to the skillet with the vegetables.
Pour the prepared sauce over the shrimp and vegetables. Stir to combine.
Bring the mixture to a simmer.
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
6. Serve:
Remove the skillet from heat and serve the shrimp and vegetable stir-fry over cooked rice or noodles.
Tips:
Feel free to add other vegetables to the stir-fry, such as snap peas, carrots, or mushrooms.
For an extra kick of heat, you can add more red pepper flakes or a splash of sriracha.
Make sure not to overcook the shrimp; they cook quickly and can become rubbery if overdone.
Enjoy your delicious and healthy shrimp and vegetable stir-fry!
