In small bowl, whisk together soy sauce, vinegar, ginger, honey, cornstarch and hot pepper flakes, until cornstarch is dissolved. Set aside.
In large wok or saucepan, heat sesame oil over medium-high heat. Stir in garlic and shrimp. Cook, stirring often, 2 to 3 min., or until garlic is golden and shrimp is opaque.
Stir in vegetable mix. Cook, 3 to 4 min., until vegetables are tender-crisp. Pour in reserved soy sauce mixture, tossing to coat all ingredients. Cook until sauce is heated through and thickened, about 1 min. Top with green onions. Serve with rice.
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