1-First step: Mix the sauce Start by whisking together the soy sauce, honey, and cornstarch in a small bowl until smooth. The cornstarch helps the sauce thicken later, so try to break up any lumps now. Set the bowl aside near the stove so you can pour it in quickly at the end.

2-Second step: Prep the skillet and shrimp Place a large deep skillet over medium heat. Add 1 teaspoon of the olive oil first, then lay in the raw shrimp in a single layer. Cook the shrimp for about 2 minutes per side, just until they turn pink and opaque. Remove them from the skillet right away and set them aside on a plate. Shrimp cooks fast, so it is better to pull it out a little early than leave it in the pan too long.

3-Third step: Cook the vegetables Add the remaining oil to the same skillet. Then add the chopped broccoli, sliced bell peppers, and snow peas. Stir them often and let them sauté for 5 to 6 minutes. You want the peppers to blister a little, the broccoli to soften slightly, and the snow peas to stay bright and crisp.

4-Fourth step: Add the garlic and return the shrimp Once the vegetables are almost where you want them, add the minced garlic and the cooked shrimp back into the skillet. Stir everything together and cook for 1 more minute. The garlic should smell fragrant, but it should not burn. This is where the whole pan starts smelling amazing.

5-Final step: Thicken the sauce and serve Turn the heat down to low and pour in the sauce. Stir constantly so the cornstarch activates and the sauce starts to thicken. In just a minute or two, it should coat the shrimp and vegetables with a glossy finish. If the sauce seems too thick, add 1 tablespoon water. If it is too thin, raise the heat to medium-high for a short time and keep stirring. Top everything with green onion and serve over rice. This dish is best eaten right away while the vegetables are still crisp and the sauce is warm and sticky.