Ingredients
12 pieces jumbo shrimp, head and shell removed15 pieces snow peas1 (15 oz.) can young corn1 small red bell pepper, sliced small rectangular pieces1 green bell pepper, sliced small rectangular pieces2 cups chopped cabbage1½ cup cauliflower florets1 cup broccoli florets (optional)1 medium yellow onion, sliced¾ cup chicken broth2 teaspoons cornstarch3 tablespoons cooking oilSalt and ground black pepper to taste
Instructions
Heat oil in a wok or large pan.Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.Using the remaining oil, saute the onion until it starts to loosen.Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.Transfer to a serving plate.
All done😊 enjoy
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Filipino recipes
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