Shrimp and broccoli stir fry

Buy the shrimp peeled and deveined, tail on; prep everything and make the sauce before any heat goes on, because a stir fry moves quickly.

Pat the shrimp dry and season with salt and black pepper.

Combine the sriracha, brown sugar, ginger, coconut aminos, sesame oil, cornstarch, oyster sauce and rice wine vinegar and whisk until smooth.

Alternative for lumps: mix the cornstarch with about a tablespoon of cool water in a separate container first, then add it to the sauce.

Bring a pot of water to the boil, season with salt, add the broccoli and boil 1 to 2 minutes without letting it go mushy, then drain well.

Heat the oil in a large skillet over medium high and brown the shrimp in batches just until pink, about two minutes, then move them to a plate.

Add a little more oil, the garlic and the crushed red pepper flakes and toast briefly; turn the heat off so neither burns, and warm through until fragrant.

Turn the heat back to medium high, add the sauce and stir until it thickens from the cornstarch; loosen with more coconut aminos, soy sauce or a little water if it goes too thick.

Return the shrimp, add the broccoli, mix and cook until the sauce has thickened, no longer than about five minutes so the shrimp is not overcooked and the broccoli is not mushy.