Shrimp 2 cups
Broccoli 1 head cut into florets
Red bell pepper 1 cut into strips
Yellow bell pepper 1/2 cut into strips
Napa Cabbage 1/2 head cut into cubes
Garlic 3 cloves grated
Corn Starch 1 tbsp mixed in half cup of water
Soy Sauce 1 tbsp
Salt to taste
Black pepper 1/4 tsp
Green chili 2 chopped (optional)
Oil 4 tbsp
Marinate chicken with the grated garlic cloves for 10 mins.
Heat the wok till its smoking, pour the oil and swirl around quickly to coat.
Add in the chicken and fry until it changes colour around 3-4 mins.
Take out of the pan and add remaining ingredients one by one in the following sequence: broccoli, peppers, cabbage, shrimp. Fry for a couple of minutes.
Put the chicken back into the wok and add salt and pepper. Pour in 2/3-1 cup of water and soy sauce and bring to a boil.
Once it start boiling, add in the corn starch mix. Once its bubbling, let it cook for 2 minutes. Take off the heat and serve immediately.
You can add less or more corn starch to adjust the consistency of the sauce.
Use any vegetables you have on hand.