1. Dissolve chicken bouillon in warm water and add oyster sauce. Once cool, add cornstarch and mix well. Set aside for later. 2. In wok, heat cooking oil over medium flame. 3. Add garlic, onion and carrots and saute until slightly cooked. 4. Add bell pepper and cook for approximately 3 minutes. Constantly stirring so that you don't burn the veggies 5. Add shrimp and cook until they turn to a pinkish color. Remember to continue stirring so that everything cooks evenly (About 5 minutes). 6. Add the chicken broth solution and continue stirring. The sauce will thicken. 7. Scramble egg with a fork in a bowl and then pour in with the shrimp and veggies. Stir well. 8. Add salt and pepper to taste. 9. Serve while hot and enjoy! 10. This recipe goes great over steamed rice! ---------------------------------------------------------------------------
Nutrition
Ingredients
