1. In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, cornstarch, water or broth, and black pepper until smooth.

2. Pat the shrimp dry with paper towels and set them aside while you prep the vegetables.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and lightly golden. Remove from the pan.

5. Add the remaining tablespoon of oil to the skillet, then add the onion, carrots, and red bell pepper. Cook for 2 to 3 minutes.

6. Stir in the cabbage, garlic, and ginger, then cook for another 3 to 4 minutes, tossing often, until the vegetables are tender-crisp.

7. Pour the sauce into the skillet and stir well as it thickens and coats the vegetables.

8. Return the shrimp to the pan and toss everything together for 1 to 2 minutes, just until heated through.

9. Sprinkle with sliced green onions and serve hot.