Cooking time: 20 minutes and serves: 4 Persons
Ingredients:
Salt and Pepper
1/2 kg Shrimp - medium size, peeled
10 Mushrooms - medium size, sliced
1 Carrot - medium size, sliced
1 tbsp Corn Flour
1/2 head Cabbage - medium size
2 tsp Garlic - finely chopped
3-4 tbsp Corn Oil
1/4 cup Chicken Broth
1 tbsp Chili Paste
4 Spring Onions - sliced
Cooking Directions:
Boil carrots for 2-3 minutes, drain and rinse under cold water. Wash and cut cabbage into squares (1 x 1 cm).
Cut each shrimp lengthwise in half. Wash and set aside.
In wok heat 2 tbsp of oil over medium-high heat. Add onions, garlic and shrimp. Stir until shrimp turn pink. Remove and set aside.
Add remaining oil, return to heat and add cabbage and mushrooms. Stir for 1 minute. Add broth and bring to boil.
In a small bowl mix water and corn flour, add to wok and cook for 30 seconds until thick.
Add shrimp, carrots and chili paste and cook for 1 minute then serve hot.
Serve with rice, macaroni or noodles
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