Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced carrots and chopped bok choy stems in a bowl. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). To make the sauce, in a separate bowl, whisk together the miso paste, demi-glace, and 2 tablespoons of water until smooth. 

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared carrots and bok choy stems in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar-honey mixture. Cook, stirring occasionally, 1 to  2 minutes, or until thoroughly combined. Turn off the heat; stir in the chopped bok choy leaves until wilted. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Serve the cooked vegetables topped with the cooked shrimp and finished sauce. Garnish with the sesame seeds. Enjoy!