1. Pat the shrimp dry and set them aside while you prepare the vegetables and sauce.

2. In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, cornstarch, and water until smooth.

3. Heat the cooking oil in a large skillet or wok over medium-high heat.

4. Add the shrimp in a single layer and cook until pink and lightly golden, then remove them from the pan.

5. Add the garlic and ginger to the skillet and stir for a few seconds until fragrant.

6. Add the carrots and bell pepper, then stir fry for about 2 minutes.

7. Add the chopped cabbage and cook until it starts to soften but still has some bite.

8. Pour the sauce into the skillet and toss the vegetables until everything is glossy and lightly thickened.

9. Return the shrimp to the pan and stir until fully coated and heated through.

10. Finish with green onions, sesame seeds, and crushed red pepper flakes, then serve hot.