Shrimp Chopsuey

Ingredients:
water
1 large carrot, peeled and sliced on a bias into ¼-inch thick
½ cauliflower, cut into florets, parboiled
¼ small cabbage, cut into 1-inch thick strips
½ small red bell pepper, seeded and cut into strips
handful of green beans, sliced parboiled
1 tablespoon oil
1 small onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup shrimps, shelled
12 pieces squid balls, sliced and fried
1 tablespoon oyster sauce
1-1/2 teaspoons corn starch
dash of sugar
salt and pepper to taste
baby corn and quail eggs, optional

Procedure:
In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add shrimps and cook, stirring regularly, until color changes. Remove and set aside.
Add parboiled vegetables, bell pepper, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes. Add squid balls.

In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Add cabbage and oyster sauce. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Add dash of sugar. Serve hot.