In a small bowl, whisk together ½ cup chicken broth, ¼ cup soy sauce, 3 cloves minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until smooth; set the sauce aside.

Heat a wok or large skillet over medium-high heat until hot, then add 1 tablespoon vegetable oil and swirl to coat.

Add 2 cups broccoli florets, 1 cup sugar snap peas, 1 sliced red bell pepper, and ½ cup shredded carrots to the pan. Stir-fry for about 2–3 minutes, until the vegetables are bright and beginning to soften.

Push the vegetables to the edges of the pan (or make space in the center) and add 1 pound peeled and deveined shrimp in a single layer. Cook for 2–3 minutes, turning or stirring once, until the shrimp begin to turn pink and are mostly opaque.

Pour the reserved sauce over the shrimp and vegetables and stir to combine. Cook for an additional 3–5 minutes, stirring occasionally, until the sauce has thickened and the broccoli is tender and the shrimp are fully cooked.

Remove from heat, garnish with sliced green onions, and serve immediately.