1/4 kg. shrimps
1 large carrot, peeled and sliced into round
1 broccoli, cut into florets
1 cauliflower, cut into florets
¼ small cabbage, cut into 1-inch thick strips
1 small red bell pepper, seeded and cut into strips
1/4 baguio pechay cut into 1-inch strips
1 tablespoon oil
1 small onion, peeled and sliced
3 cloves garlic, peeled and minced
5 pieces baby corn, halved crosswise
10 quail eggs, hard boiled and peeled
1-1/2 teaspoons corn starch
salt and pepper to taste

1.Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart
of water. Set aside.
2. Blanch all vegetables except baby corn in a 3 cups boiling water and plunge into a bowl of ice bath –
1 minute for carrots, 3 min. for broccoli, cauliflower, baguio pechay, 30 second for cabbage, 1 min.
for pepper;
3. In a pan, heat oil over medium heat. Add onions and garlic and cook until softened.
Add shrimps and cook, stirring regularly, until color changes. add 2 cups of vegetable stock and
parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to
5 minutes, then add dissolved cornstarch stirring gently, for another 2 min. and sauce has thickened.
Season with salt and pepper to taste. Serve hot.