Mix all ingredients for the sauce in a small bowl or glass measuring cup. Set aside. Make sure all other ingredients are prepped (veggies chopped, shrimp peeled, etc.) before moving on to the next step, as this recipe moves quickly.
Heat oil (2 tablespoons) in a large heavy skillet or wok over medium heat. Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted.
Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet. Sauté until vegetables are starting to brown and soften, stirring occasionally (about 3-5 minutes)
Add the shrimp to the skillet and sauté until almost completely cooked through, stirring occasionally (about 2-3 minutes).
Turn heat down to medium or medium-low. Pour in the sauce and stir to coat everything. Continue heating and stirring until sauce has thickened (about 1-2 minutes). Top with the reserved dark green parts of the sliced green onions.
Serve immediately, on cooked rice, quinoa, or noodles if desired.
Notes
Any kind of veggie, fresh or frozen, is fine for this recipe. Broccoli, cauliflower, green beans, corn, snow peas, zucchini, summer squash... it's a great way to use up what you have or what's in season. You can also buy a bag of stir fry mix veggies.
For frozen veggies, add frozen to the pan and allow for a few minutes more cooking time.
Use another kind of stir fry sauce, store bought or homemade, if you prefer.
For a paleo and grain-free version, use arrowroot powder instead of cornstarch.
For a lower carb version, omit the honey/sweetener.
This recipe is best eaten immediately, but leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in the microwave.
For a lower sodium version, use low sodium soy sauce and omit the added salt.