Prepare the zucchini by slicing it, and chop the onion and julienne the carrot.

Marinate the shrimp with a pinch of cooking wine and pepper.

Prepare broth by soaking a piece of dried kelp in hot water for a few minutes. Alternatively, use rice water or plain water.

Heat sesame oil in a pan, add minced garlic and green onion, and sauté until fragrant.

Add the shrimp to the pan and stir-fry until partially cooked.

Add the vegetables to the pan and stir-fry until they are coated with sesame oil.

Pour the prepared broth into the pan, ensuring the zucchini is partially submerged.