First, you’ll want to assemble everything: a large skillet or wok, a spatula, and your measured ingredients. This ensures you’re not scrambling like a headless chicken later.

In a small bowl, combine the low-sodium soy sauce, rice vinegar, honey, cornstarch, and half of the water. Whisk this together until smooth. You want all those flavors to mingle before they hit the heat.

In your skillet, heat the neutral oil over medium-high heat. You’ll want that oil shimmering, a sign that it’s ready for action.

Add the shrimp to the skillet in one even layer. Let them cook without stirring for about 2 minutes, just until they start to turn pink. Turn them over and cook for another couple of minutes. They should be cooked through but still tender.

Toss in the minced garlic and ginger. Stir everything together for about 30 seconds, allowing those beautiful aromas to fill your kitchen. There’s something magical about the scent of garlic sizzling.

Pour the sauce over the shrimp and add in the remaining water. Stir well to coat everything. The cornstarch will start to work its magic, thickening the sauce. Let this bubble for about a minute.

Now it’s time to incorporate the blanched broccoli. Stir it in, ensuring it’s nicely coated with that fabulous sauce. Cook for an additional 1-2 minutes until everything is heated through. The bright green of the broccoli adds a lovely contrast, both visually and nutritionally.

Before serving, taste! You know your palate best. Add chili flakes if you're feeling adventurous. Adjust any seasoning if necessary. Cooking is all about exploration.