In a medium bowl, combine shrimp with 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp cornstarch, and a pinch of black pepper, then toss gently to coat and set aside.

In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp water/broth, 1 tbsp oyster sauce (if using), 1 tbsp rice vinegar, 1 tsp sugar/honey, 1 tsp cornstarch, and 1/2 tsp sesame oil until smooth, then set aside.

Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat until shimmering.

Add the seasoned shrimp to the hot wok in a single layer and cook for 1-2 minutes per side until pink and opaque; remove shrimp and set aside.

Add the remaining 1 tablespoon of cooking oil to the wok, then add minced ginger and garlic and stir-fry for about 30 seconds until fragrant.

Add the sliced carrots and broccoli (or other harder veggies) and stir-fry for 2-3 minutes until they begin to become crisp-tender.

Add the sliced bell pepper and onions (if using, and other softer veggies) and continue to stir-fry for another 1-2 minutes, until all vegetables are bright and tender-crisp.

Return the cooked shrimp to the wok with the vegetables, re-whisk the sauce, and pour it over the shrimp and vegetables.

Stir constantly for 1-2 minutes as the sauce thickens and coats everything, then remove from heat once desired consistency is reached and everything is heated through.

Garnish with sesame seeds, chopped green onions, or red pepper flakes if desired, and then serve immediately.