• • Shrimp: If using frozen shrimp, ensure they are fully thawed. Pat them dry with paper towels – this helps them sear rather than steam. If desired, you can lightly season them with a pinch of salt and pepper.

• • Vegetables: Wash and chop all your vegetables as directed. Shred the cabbage thinly, julienne or slice the carrots, slice the bell pepper (if using), mince the garlic and ginger, and chop the green onions, keeping the white and green parts separate.

• • Sauce: In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, oyster sauce (if using), rice vinegar, and honey/maple syrup. In a separate tiny bowl or cup, mix the cornstarch with 1 tablespoon of cold water until smooth to create a slurry. Keep this separate for now.

2. Cook the Shrimp:

• • Heat 1 tablespoon of vegetable oil in a large skillet, wok, or Dutch oven over medium-high heat. The pan should be hot enough that the shrimp sizzle upon contact.

• • Add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).

• • Cook for 1-2 minutes per side, or until pink and opaque. Don’t overcook, as they will cook a bit more later.

• • Remove the shrimp from the pan and set aside on a plate.

3. Sauté the Aromatics:

• • To the same pan, add the remaining 1 tablespoon of vegetable oil if needed.

• • Add the minced garlic, grated ginger, and the white parts of the green onions. If using red pepper flakes for heat, add them now.

• • Stir-fry for about 30-60 seconds until fragrant. Be careful not to burn the garlic.

4. Stir-Fry the Vegetables:

• • Add the shredded cabbage, julienned carrots, and sliced red bell pepper (if using) to the pan.

• • Stir-fry over medium-high heat for 5-7 minutes, tossing frequently, until the cabbage is tender-crisp. You want it to wilt down but still retain a slight crunch. If the pan seems too dry, you can add a tablespoon or two of water or broth to help steam the vegetables slightly.

5. Combine and Sauce:

• • Return the cooked shrimp to the pan with the vegetables.

• • Give the prepared stir-fry sauce a quick whisk and pour it over the shrimp and vegetables. Toss everything together to coat evenly.

• • Bring the sauce to a gentle simmer.

• • Now, give the cornstarch slurry another quick stir (it tends to settle) and pour it into the pan.

• • Stir continuously for about 1-2 minutes, until the sauce thickens to a glossy consistency that coats the ingredients nicely.

6. Finish and Serve:

• • Remove the pan from the heat.

• • Stir in the toasted sesame oil and the green parts of the green onions.

• • Taste and adjust seasoning if necessary (you might want a tiny bit more soy sauce or a pinch of sugar depending on your preference).

• • Garnish with sesame seeds, if desired.

• • Serve immediately for the best texture and flavor.