Cut a peeled red onion top to bottom into thin slivers, finely chop a clove of garlic and a piece of ginger and sauté for 2 – 3 minutes.
Add some broccoli chopped into small florets and stir-fry for another minute or so. Scoop to one side of the pan, then add raw shrimp;
cook these until they just start to turn pink. Mix everything together and add a sauce made from a Tbs runny honey, a Tbs rice wine vinegar
and a Tbs chilli sauce such as sriracha, together with a couple of Tbs water (or you could substitute a good helping of sweet chilli sauce;
the stuff you buy in small jars for dipping is ideal). Bring to a simmer for a minute or so, garnish with chopped spring onions and
a chopped red chilli, and serve with rice.