1. Prepare the Sauce: Whisk together soy sauce, honey, sesame oil, cornstarch, water or chicken broth, sriracha or chili paste (optional for spice), and rice vinegar in a small bowl. Set aside.
2. Prep the Vegetables and Shrimp: Wash, dry, and chop all vegetables into bite-sized pieces for even cooking. Peel and devein the shrimp if necessary, and pat them dry with a paper towel to ensure a good sear during cooking.
3. Heat the Pan: In a large skillet or wok, heat 1-2 tablespoons of cooking oil over medium-high heat until hot but not smoking.
4. Cook the Aromatics: Add minced garlic and grated ginger to the skillet, stirring frequently for 30 seconds to 1 minute until fragrant and preventing burning.
5. Stir-Fry the Vegetables: Add the vegetables to the skillet and stir-fry for 2-3 minutes until crisp-tender. Remove them from the pan and set aside to avoid overcooking.
6. Cook the Shrimp: Place the shrimp into the skillet in a single layer to cook evenly. Cook for about 2-3 minutes on each side, or until pink and opaque. Be cautious not to overcook.
7. Combine the Ingredients: Return the cooked vegetables to the skillet with the shrimp. Pour the prepared sauce over the mixture and stir to coat everything evenly. Cook for another 1-2 minutes to allow the sauce to thicken.
8. Serve and Garnish: Remove the stir-fry from heat and serve immediately. Garnish with sliced green onions and optionally sprinkle sesame seeds for added flavor and texture.