1-First, heat 1 tablespoon of sesame oil or olive oil in a pan over medium-high heat. Season 1 pound of shrimp with salt and pepper to taste, then cook for 2 to 3 minutes per side until it’s cooked through. Once done, remove the shrimp and set it aside to keep it tender.

2-Next, add more oil if needed, and toss in 6 ounces of sugar snap peas, 2 cups of broccoli florets, and 2 to 3 jalapeno peppers or hotter ones if you like it extra fiery. Stir often and cook for 8 to 9 minutes until the veggies soften up just right.

3-In a bowl, whisk together 1.5 tablespoons of gochujang, 1.5 tablespoons of hot paprika (or that mix of 0.5 tablespoon cayenne and 0.5 tablespoon sweet paprika), 4 tablespoons of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of honey or brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of ginger, and 0.5 cup of chicken broth to create your sauce. This step really amps up the flavor!

4-Pour the sauce into the pan with the vegetables, bring it to a boil, and let it simmer for 3 minutes. Then, add the corn starch slurry 1 tablespoon corn starch mixed with 1 tablespoon water and stir until the sauce thickens nicely.

5-Finally, toss the cooked shrimp back in and heat everything through for about 2 minutes. Serve it up with cooked rice or noodles, and don’t forget to garnish with sesame seeds, spicy red pepper flakes, fresh chopped parsley, and extra sliced peppers if you’re feeling fancy. To enhance your veggie game, check out tips from this sauteed broccoli recipe for even more ideas.