In a mixing bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 2 teaspoons of cornstarch. Toss in the jumbo raw shrimp, coating them well in this marinade. Allow the shrimp to marinate for at least 15 minutes.

In a separate bowl, whisk together the remaining 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, and 1 teaspoon of crushed red pepper flakes. Sprinkle in another teaspoon of cornstarch to help thicken the sauce.

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat until shimmering. Carefully add the marinated shrimp and cook for about 2-3 minutes, turning occasionally until they turn golden and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add another tablespoon of canola oil and increase the heat to high. Add the diced bell peppers and onion, stir-frying for about 1-2 minutes until they become crisp-tender and vibrant in color.

Return the cooked shrimp to the skillet with the stir-fried vegetables. Add the minced garlic, ginger, and the white parts of the green onions, stirring everything together to combine well. Let it cook for another minute before pouring the prepared sauce over the top.

Continue to cook for about another minute, stirring until the sauce thickens and the shrimp is heated through. Serve over a bed of warm cooked rice, garnishing with the green tops of the onions.