Step 1

Combine broth, soy sauce and chile-garlic sauce to taste in a small bowl. Set aside. Cut shrimp into ½-inch pieces and pat with paper towels until thoroughly dry (if they are wet, they will turn your stir-fry soggy).

Step 2

Heat a 14-inch flat-bottomed carbon-steel wok (or 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. oil. Add garlic and ginger; using a metal spatula, stir-fry until the ginger is just fragrant, about 10 seconds. Add the shrimp and stir-fry just until they start to turn pink, about 1 minute. Remove to a plate.

Step 3

Swirl in the remaining 1 Tbsp. oil. Add mushrooms and carrots; stir-fry for 1 minute. Add cauliflower, edamame, and the reserved broth mixture. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 1 minute. Return the shrimp to the pan and stir-fry until the shrimp are just cooked through and vegetables are tender-crisp, about 1 minute. Sprinkle with cilantro.