small red bell pepper, seeded and cut in to strips
small bell pepper, seeded and cut into strips
small cabbage, cut into 1-inch thick strips, blanched
large carrot, peeled and sliced on a bias into 1/4-inch thick, blanched
salt and pepper to taste
In a wok or wide skillet, heat Star Margarine over medium heat. Add onions and garlic and cook until softened. Add the shrimps and cook, stirring regularly, until color changes.
In a bowl, combine 2 cups of chicken stock and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes.
Add blanched vegetables, stirring gently to combine, and cook for about 3 to 5 minutes.
In a bowl, combine water and corn starch and stir until corn starch is dissolved.
Add the corn starch mixture to the pan, stirring gently. Cook for about 1 to 2 minutes until the vegetables are tender and crisp, and the sauce has thickened. Season with salt and pepper to taste. Serve hot.