200 g chinese cabbage, washed and cut wedges
150 g shrimp, peeled and deveined, add 1/2 teaspoon sugar
50 g broccoli, washed and cut florets
30 g celery, washed and cut
10 g carrot, cut slice
1/3 cup chicken broth
3 slice ginger
2 clove garlic, peeled and smashed
1/2 teaspoon corn starch, add 2 tablespoon water
1/2 teaspoon cooking wine ( optional)
2 teaspoon cooking oil
Boil water and blanch broccoli for 10 - 15 seconds, removed and set aside.
Heat up the wok, pour in the cooking oil and dump in the ginger slice and garlic to fry.
Add in the shrimp and continue to fry, add in all the vegetable and splash in the chicken broth and
cooking wine (optional)
Stir-fry and combine everything in the wok and splash in the corn starch mixture. Stir well and dish up