Combine the sauce ingredients in a bowl: 1/4 cup water, 2 tbsp soy sauce, 2 tsp brown sugar, 1 tsp cornstarch, 1 tsp hoisin sauce, and 1/2 tsp ground black pepper. Set aside.

Bring a pot of water to a boil. Blanch 8 oz broccoli for 2 minutes, then shock them in cool water. Leave to dry in a colander.

Toss 12 oz peeled shrimp with the remaining cornstarch (less than 1/4 cup).

Pour 1 cup canola oil into a non-stick frying pan and scoop out 1 1/2 tbsp to save for later. Heat the oil over medium heat for about 2 minutes. Shake each shrimp to remove excess flour, then gently place each one into the oil. Try not to crowd the pan. Scoop the shrimp out when golden brown (about 2 minutes for each). Place them into a bowl lined with paper towels to blot off excess oil.

Add the 1 1/2 tbsp oil you saved earlier to a new, clean non-stick frying pan. Heat it over medium heat and sauté 1 tbsp garlic and 1 tsp ginger for about 30 seconds or until fragrant.

Stir the sauce mixture in and turn the heat down to simmer. Once the sauce is reduced (about 1 minute), you have two options: turn off the heat if you’re not ready to serve right away, or toss this sauce with the fried shrimp.

Toss the shrimp and 1/4 cup chopped green onions with the sauce just prior to serving.

Once the shrimp is coated, sprinkle red pepper flakes on top. Serve with 3 1/2 cups cooked rice and cooked broccoli.