In a medium bowl, mix the soy sauce and cornstarch, then add the shrimp and toss until well-coated. Set aside for later use. (This technique, known as "velveting" in Chinese cuisine, helps keep delicate meats like shrimp and chicken moist during cooking.)

Warm the oil in a non-stick frying pan and sauté the minced garlic and ginger over medium heat for no more than 30 seconds. Add the shrimp and cook for 1-2 minutes on each side, depending on their size.

Drizzle with honey and sprinkle with chili flakes if desired, toss to coat, and remove from heat. Garnish with sliced green onions. Serve over rice or as an appetizer.