📋 Instructions

1. 1Whisk the sauce — Whisk 45 g soy sauce, 10 g honey, 8 g cornstarch, 60 g cold water, and 20 g grated ginger in a bowl until smooth. (The cornstarch needs cold water to disperse, or it clumps in the hot pan.) The mixture should look cloudy and uniform with no grit at the bottom.
2. 2Dry the shrimp — Pat 700 g shrimp dry on both sides with paper towels and season with 2 g salt. (Dry surfaces brown; wet surfaces steam.) The shrimp should feel tacky, not slippery, when you touch them.
3. 3Heat the skillet — Set a 30 cm (12 in) skillet over high heat with 15 g oil and wait 90 seconds. (The pan must be fully hot before food enters, or the shrimp release water.) The oil shimmers and a drop of water sizzles instantly.
4. 4Sear the shrimp — Add shrimp in one layer and cook 90 seconds per side at 230°C (445°F) pan temperature. (A single layer keeps the heat high.) The shrimp turn opaque pink with light golden edges and curl into a loose C.
5. 5Remove the shrimp — Transfer shrimp to a plate with tongs, leaving the oil behind. (They finish cooking later; pulling them now prevents rubber.) The plate should hold shrimp at about 120°C (248°F) internal.
6. 6Stir-fry the vegetables — Add 300 g broccoli, 200 g pepper, and 150 g snap peas to the same pan and cook 3 minutes at 230°C (445°F), stirring twice. (Residual shrimp fat carries flavor.) Broccoli turns bright green and the pepper edges soften slightly.
7. 7Add garlic and sauce — Stir in 12 g garlic for 20 seconds, then pour in the sauce and stir constantly for 60 seconds. (Garlic burns in under a minute at this heat.) The sauce bubbles at the edges and coats the vegetables in a glossy film.
8. 8Return shrimp and finish — Return the shrimp and any juices, toss 30 seconds, then pull the pan off the heat and stir in 4 g sesame oil. (Off-heat addition preserves aroma.) Shrimp reach 63°C (145°F) internal and the sauce clings without pooling.
9. 9Cool and portion — Spread the stir-fry on a tray for 10 minutes, then divide into 5 containers of about 280 g each. (Cooling stops carryover cooking and prevents condensation.) The mixture should be warm, not steaming, when lids go on.