Ingredients
| 1 – 370 ml | Angel KremQueso |
| 2 tablespoons | cooking oil |
| 2 teaspoons | minced garlic |
| 1/4 cup | sliced onion |
| 1/2 cup | peeled shrimps |
| 1/2 cup | carrot strips |
| 1 cup | sliced Baguio beans |
| 3 cups | sliced cabbage |
| 1/2 cup | sayote strips |
| 1/4 cup | sliced mushrooms |
| 1/2 cup | canned young corn |
| 1 teaspoon | sugar |
| pinch of | salt and pepper |
| 1 tablespoon | oyster sauce |
| 1 teaspoon | soy sauce |
Procedure
In a wok or stir-fry pan, heat cooking oil.
Add garlic, onion and shrimps.
As soon as the shrimps turn pink, stir in carrots and Baguio beans.
Stir fry for about 1 minute
Add cabbage, sayote, mushrooms, and young corn.
Season with sugar, salt and pepper.
Continue cooking for about 2 minutes or until vegetables are crisp-tender. Quickly remove vegetables from pan and set aside.
In the same pan, pour Angel KremQueso, oyster sauce and soy sauce.
Stir and bring to a boil. Add the vegetables and simmer for another minute
Remove from heat then serve
Serves 5 to 6
Delightful Tip: Stir-fried vegetables are best cooked in a wok over high heat for about 5 minutes, or less to keep it fresh and crisp.
