1-First step: thaw and prep everything If your shrimp is frozen, thaw it first so it cooks evenly. You can run it under cold water in a colander for a few minutes or thaw it in the refrigerator ahead of time. While that is happening, wash and chop the vegetables so everything is ready before the skillet gets hot. Slice the bell peppers into thin strips, remove the stems from the shiitake mushrooms, and slice them. Cut the green onions, keeping the white and green parts separate if you want a little more control over flavor. Pat the shrimp dry with paper towels because dry shrimp sear better than wet shrimp.

2-Second step: mix the stir fry sauce In a small bowl, whisk together 1/4 cup soy sauce or tamari or coconut aminos, 6 tablespoons water, 1 tablespoon rice vinegar, 2 tablespoons sugar, 1 tablespoon yellow or white miso, 2 teaspoons cornstarch or arrowroot powder, and 1/4 teaspoon garlic powder. Stir until the miso breaks down and the cornstarch is fully mixed in. The sauce should look smooth and slightly cloudy before it goes into the pan. If you like a sweeter sauce, you can keep the recipe as written. If you want a saltier profile, tamari works well. Coconut aminos is a good option if you want a soy-free version.

3-Third step: cook the vegetables first Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. A 12-inch skillet is best because it gives the vegetables room to cook instead of steam. Once the oil is hot, add the broccoli or broccolini, bell peppers, and shiitake mushrooms. Cook for 5 to 6 minutes, stirring often, until the vegetables are crisp-tender. They should still have some bite, but they should not be raw. Transfer them to a bowl so you can cook the shrimp in the same pan without overcrowding.

4-Fourth step: cook the shrimp quickly Add the remaining 1 tablespoon sesame oil to the skillet. Then add the shrimp, green onions, and minced ginger. Stir frequently and cook for 1 to 2 minutes, just until the shrimp turn opaque and pink. Shrimp cooks fast, so keep a close eye on it. This is the point where many home cooks accidentally overdo it. If you wait too long, the shrimp can turn rubbery. As soon as they curl and lose their translucent look, they are ready for the next step.

5-Fifth step: finish the sauce and bring everything together Return the vegetables to the skillet with the shrimp. Pour in the sauce and reduce the heat to low. Stir for about 1 minute, just until the sauce thickens and lightly coats everything. The cornstarch or arrowroot should help it cling to the shrimp and vegetables without turning gummy. Serve right away while the vegetables are still crisp and the sauce is glossy. If you want a full meal, spoon the stir fry over rice, noodles, or cauliflower rice.