Rinse the shrimp under running water, peel, and devein them. Leave the tail intact.

Cut the broccoli into florets and soak in water with 1 tbsp vinegar for 10 minutes.

Blanch the broccoli in boiling water with 1 tbsp salt for 30 seconds, then drain.

Slice the garlic and mince the ginger.

Pat dry the shrimp and broccoli with a kitchen towel.

Coat the shrimp lightly with cornstarch.

Heat oil in a pan, add the shrimp, sprinkle with pepper, and fry until lightly golden. Remove and set aside.

In the same pan, add more oil and stir-fry the garlic and ginger over medium heat until fragrant.

Add the shrimp and broccoli back to the pan. Mix well.

Add 1 tbsp water, 1 tbsp oyster sauce, 1/3 tbsp salt, 1/2 tbsp sugar, and 1 tbsp sesame oil. Stir-fry over high heat until well combined.