1-First Step: Mix the sauce Whisk together 1/4 cup soy sauce, 1/4 cup honey, and 2 tablespoons cornstarch in a small bowl. Let the sauce sit for a few minutes while you cook the shrimp and vegetables. This resting time helps the cornstarch begin to thicken, which gives you a smoother sauce later.

2-Second Step: Cook the shrimp Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the raw shrimp in a single layer and cook for about 2 minutes per side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set it aside on a plate. This keeps it from overcooking while the vegetables finish.

3-Third Step: Stir fry the vegetables Add the remaining oil to the same skillet. Toss in the chopped broccoli, sliced bell peppers, and snow peas. Cook for about 5 to 6 minutes, stirring often, until the peppers are blistered and the vegetables are crisp-tender. If you like softer vegetables, cook them a minute longer. If you want more crunch, pull them off the heat sooner.

4-Fourth Step: Add the garlic and shrimp Stir in the minced garlic and the cooked shrimp. Sauté everything together for 1 more minute so the garlic becomes fragrant and the shrimp picks up more flavor. Keep the heat at medium so the garlic does not burn.

5-Final Step: Add the sauce and finish Reduce the heat to low and pour in the sauce. Stir everything well so the shrimp and vegetables are fully coated. Let the sauce cook for a minute or two until it thickens and turns glossy. If it seems too thick, add 1 tablespoon of water. If it feels too thin, turn the heat up to medium-high for a short burst. Finish with green onion and serve over rice for a complete meal.