Combine soy sauce, water, brown sugar, honey, minced ginger, garlic and sesame oil in a small saucepan. Cook on Medium-high, stirring often, until sugar dissolves. Make a "slurry" by mixing 2 Tbsp. cold water and cornstarch in a container until smooth. Add the slurry to the sauce; stir or whisk until combined. Bring sauce to a boil, stirring often; boil 1-2 minutes or until sauce has thickened. Remove pan from the heat; set aside.

Heat 1 tsp. vegetable oil in a large skillet on Medium-High. Once hot, add broccoli florets, sugar snap peas and red/ orange bell pepper slices. Toss to coat veggies lightly with oil; season lightly with salt and pepper, to taste. Cook 3-4 minutes, stirring often until veggies are tender. Add 2 Tbsp. water to the skillet; continue to cook veggies only until water evaporates. Transfer veggies out of the skillet and onto a plate; cover/keep warm.

Add remaining 2 tsp. vegetable oil to the same skillet. Heat on Medium-High until oil is hot (but not smoking). Put shrimp in skillet in a single layer, season lightly with salt/pepper. Cook shrimp 2-3 minutes, turning them over halfway through cooking time until they're cooked through and pink on all sides.

Add veggies back into the skillet of shrimp; pour sauce on top. Turn the heat DOWN to Medium. Stir to fully coat shrimp and veggies with sauce; cook on stirring often but only until everything is heated through. Don't overcook shrimp, simply get this dish hot enough to serve.

For each serving, place brown or white steamed rice in a bowl (rice is optional but highly recommended). Add shrimp, veggies and sauce on top. OPTIONAL GARNISH: If desired, sprinkle each serving with chopped green onions and sesame seeds. Serve and enjoy!