Preheat your wok or skillet over high heat until shimmering, which takes about 2 minutes. Add the vegetable oil and swirl to coat the surface.
Add the broccoli florets to the hot pan and stir-fry for 2-3 minutes until vibrant green and slightly charred around the edges. Use your spatula to toss frequently for even cooking.
Remove the broccoli from the pan and set aside. Add a touch more oil if needed, then spread the shrimp in a single layer in the hot pan. Cook without disturbance for about 1-2 minutes until they start turning pink.
Flip the shrimp and cook for another 1-2 minutes until they are opaque and pink all over. Remove from the pan and set aside with the broccoli.
Reduce the heat slightly and add the minced garlic to the same pan. Sauté for about 30 seconds until fragrant, listening for a gentle sizzling sound and smelling the aroma of garlic.
Whisk together soy sauce, honey or sugar, and a splash of water in a small bowl to create the sauce mixture. Pour this into the pan and let it simmer for 10-15 seconds until it becomes glossy.
Return the cooked broccoli and shrimp to the pan. Toss everything together quickly, coating the ingredients evenly with the sauce. Continue stir-frying for another 30 seconds until heated through and shiny.
Remove the pan from heat and drizzle with sesame oil. Add chili flakes if you like some heat. Toss gently to combine and release the fragrant aroma of sesame oil.
Serve immediately on warm plates, enjoying the crispy, charred broccoli paired with tender, pink shrimp coated in savory sauce. Garnish with sliced green onions if desired for a fresh finish.
