INGREDIENTS

1 – 410 ml Angel Evaporada
2 tbsp cooking oil
1 tbsp minced garlic
½ cup sliced onion
¼ cup shrimps, shelled, and de-veined
½ cup chicharo (snow peas), deveined
½ cup carrots, sliced into coins
½ cup cauliflower, cut into florets
½ cup broccoli, cut into florets
2 cups cabbage, cut into thick strips
½ cup red bell pepper, cut into thick strips
2 tbsp soy sauce
2 tsp sesame oil
2 tbsp cornstarch
¼ tsp salt, or to taste
¼ tsp ground black pepper

PROCEDURE

1. Sauté garlic and onions in oil. Stir in shrimps and cook for a few seconds until it turns pink.
2. Add chicharo, carrots, cauliflower, broccoli, cabbage and bell pepper. Stir-fry then cover for about 30 seconds. Meanwhile, soy sauce, sesame oil, cornstarch and Angel Evaporada. Pour into vegetables and cook until sauce has slightly thickened.
3. Season to taste with salt and pepper. Remove from heat.