Instructions

• Rinse the shrimp under cold water, drain well, and pat dry with paper towels; set aside.
• In a small bowl, add the 1 teaspoon cornstarch to the 1/4 cup water and stir to dissolve. Add the 4 tablespoons San-J hoisin sauce and whisk until smooth; set the sauce mixture aside.
• Heat a skillet or wok over medium heat. Once hot, add the 1 1/2 tablespoons cooking oil.
• Add the 6 slices of peeled ginger to the oil and sauté until aromatic, about 30–60 seconds.
• Add the shrimp to the skillet. Stir and toss constantly until the shrimp turn pink and opaque and the surface is no longer translucent (about 2–3 minutes).
• Add the 6 oz broccoli florets and the 1 small red bell pepper (cut into pieces). Stir to combine and cook until the vegetables are tender-crisp, about 2–3 minutes.
• Pour the hoisin–cornstarch sauce into the skillet and stir to coat all ingredients. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens and becomes glossy, about 1–2 minutes.
• Remove the skillet from the heat, transfer the shrimp and vegetables to a serving platter, and garnish with white sesame seeds. Serve immediately.