Cut the broccoli into bite-sized pieces and blanch in boiling water with a pinch of salt.

Cut the dried chili into 2cm pieces and remove the seeds. Prepare the shrimp by peeling and deveining them. Mix mayonnaise, doubanjiang, and oyster sauce to make the sauce.

Heat a pan over medium heat and add 1 tbsp grapeseed oil. Stir-fry minced garlic and dried chili until fragrant.

Add the blanched broccoli and shrimp to the pan and stir-fry until the shrimp are cooked through.

Add the prepared sauce (mayonnaise, oyster sauce, doubanjiang) to the pan and stir-fry until everything is well coated.