Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, honey (or brown sugar), rice vinegar, and cornstarch-water mixture. Stir well until the cornstarch is dissolved, and set aside.

Cook the Broccoli:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes until tender-crisp. If you prefer softer broccoli, add a splash of water and cover to steam for another 1-2 minutes. Remove the broccoli from the skillet and set aside.

Cook the Shrimp:
In the same skillet, add the remaining tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Stir-Fry the Aromatics:
In the same skillet, add the minced garlic and grated ginger (if using). Stir-fry for 30 seconds until fragrant. You can also add sliced onion and red bell pepper at this stage for added crunch and color.

Combine Everything:
Return the cooked shrimp and broccoli to the skillet. Pour the prepared sauce over the top and stir everything together, ensuring the shrimp and broccoli are coated in the sauce. Cook for another 2-3 minutes until the sauce has thickened and everything is heated through.

Serve:
Serve the stir-fry hot over rice or noodles, and enjoy!