1-First step: Mix the sauce and prep everything before the pan heats up Stir fry moves fast, so it helps to have everything ready before you turn on the stove. In a small bowl, whisk together the soy sauce, chicken broth, oyster sauce, honey or brown sugar, cornstarch, sesame oil, and black pepper until smooth. Set it near the stove so you can grab it right away later. At the same time, pat the shrimp dry with paper towels. This matters more than people think. Dry shrimp sear better, while wet shrimp tend to steam. If your shrimp still have tails, you can leave them on or remove them based on how you like to serve the dish. Wash and cut the broccoli into small florets if needed. Mince the garlic and grate the ginger. Once these steps are done, the rest of the recipe will feel easy and calm instead of rushed.

2-Second step: Cook the broccoli until crisp-tender Set a large skillet or wok over medium-high heat. Add 1 tablespoon of the vegetable oil and let it heat until it shimmers. Add the broccoli florets and stir fry them for about 2 to 3 minutes. You want them bright green and just slightly softened, not mushy. If your broccoli pieces are on the larger side, you can splash in 1 to 2 tablespoons of water and cover the pan for 1 minute to help them steam a bit. Then uncover and stir fry again so any extra moisture cooks off. Transfer the broccoli to a plate and keep it nearby.

3-Third step: Sear the shrimp Add the remaining 1 tablespoon of vegetable oil to the same pan. Once it is hot, add the shrimp in a single layer. Let them cook for about 1 to 2 minutes on the first side, then flip and cook for another 1 to 2 minutes. The shrimp should turn pink and opaque with a loose C shape. Do not walk away during this step. Shrimp cook quickly, and they can go from tender to rubbery in a hurry. If your pan is crowded, cook the shrimp in two batches so they sear instead of steaming. Once the shrimp are cooked, add the garlic and ginger to the pan. Stir them for about 20 to 30 seconds, just until fragrant. That short burst of heat wakes up the flavor without burning the garlic.

4-Fourth step: Add the sauce and bring it together Give the sauce one more whisk, then pour it into the pan. Stir constantly as it heats. In about 30 to 60 seconds, the cornstarch will thicken the sauce and turn it glossy. If it seems too thick, add a splash of broth or water. If it is too thin, let it bubble for another short moment. Return the broccoli to the pan and toss everything together. The sauce should coat the shrimp and broccoli in a light, shiny layer. Let the whole mixture cook for another minute so the flavors blend. This is where the dish starts to taste like a true restaurant-style shrimp and broccoli stir fry.

5-Final step: Taste, adjust, and serve Give the stir fry a taste and adjust if needed. You may want a little more pepper or a tiny splash of soy sauce if you like things saltier. If you prefer a sweeter sauce, add a small drizzle of honey. If you want a stronger sesame flavor, add a few more drops of sesame oil after the pan comes off the heat. Serve right away over steamed rice, jasmine rice, noodles, or cauliflower rice. This recipe is best enjoyed hot, while the shrimp is juicy and the broccoli still has a little bite. If you want another easy seafood dinner, you might also like this double garlic brown butter shrimp for a rich and bold option.