Step 1

Heat the oil in a pan over medium high heat. Season the shrimp with salt and pepper and cook them 2-3 minutes per side, until they are cooked through. Remove and set aside.

Step 2

Add more oil if needed and add the snap peas, broccoli and peppers. Cook them 8-9 minutes to soften, stirring often.

Step 3

Make the sauce by whisking together the gochujang, hot paprika, sesame oil, soy sauce, rice wine vinegar, honey, garlic powder, ginger and chicken stock in a bowl.

Step 4

Pour the sauce into the pan with the vegetables. Bring to a boil and simmer for 3 minutes.

Step 5

Add the corn starch slurry and stir. It should thicken quickly.

Step 6

Add the shrimp back to the pan and heat them through, about 2 minutes.

Step 7

Serve with cooked rice or noodles. Garnish with sesame seeds, spicy red pepper flakes, fresh chopped parsley and extra sliced peppers.