1-First step: get everything ready Before you turn on the stove, prep all your ingredients. Peel and devein the shrimp if needed, cut the broccoli into bite-size florets, mince the garlic, and grate the ginger. In a small bowl, mix the soy sauce, chicken broth, oyster sauce, honey or brown sugar, cornstarch, sesame oil, and black pepper until smooth.

2-Second step: cook the broccoli first Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3 to 4 minutes until they turn bright green and are just tender-crisp. If you like softer broccoli, cook it for another minute, but do not let it get mushy. Remove the broccoli from the pan and set it aside.

3-Third step: cook the shrimp Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, or until they turn pink and opaque. Stir in the garlic and ginger during the last 30 seconds so they do not burn.

4-Fourth step: add the sauce Pour the sauce mixture into the pan and stir well. The cornstarch will start thickening as the sauce heats. Let it bubble for 1 to 2 minutes, stirring often, until it turns glossy and lightly coats the shrimp.

5-Fifth step: return the broccoli to the pan Add the broccoli back into the skillet and toss everything together until the shrimp and broccoli are evenly coated. Cook for another minute so the broccoli warms through and soaks up some of the sauce.

6-Final step: serve hot Spoon the shrimp and broccoli stir fry over steamed rice, brown rice, jasmine rice, noodles, or cauliflower rice. Taste and add a little extra pepper if you want more bite. Serve right away while the shrimp are tender and the broccoli still has a little crunch.