Instructions

• In a small bowl, combine 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp white vinegar, 1 tbsp agave syrup, 1 tbsp grated ginger, 1 grated garlic clove and 1 tsp cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
• If your shrimp are frozen, thaw and pat them dry. Slice 1 green onion and set aside.
• Heat a medium pan or wok over medium-high heat. Add 1 tsp sesame oil and heat until shimmering.
• Add 250 grams (2 cups) shrimp to the pan in a single layer. Cook, stirring occasionally, until the shrimp turn pink and are cooked through (about 2–4 minutes depending on size).
• Add 250 grams (3 cups) broccoli to the pan with the shrimp. Stir-fry together until the broccoli is tender-crisp, about 3–5 minutes.
• Pour the prepared sauce over the shrimp and broccoli. Stir continuously until the sauce thickens and coats the ingredients, about 1–2 minutes.
• Remove from heat, sprinkle with 1 tsp sesame seeds and the sliced green onion, and serve immediately.