Ajinomoto | Crispy Shrimps with Vegetables in Black Pepper Sauce - Ajinomoto

Ingredients

• 3 Tbsps. (45ml) vegetabl oil
• 1/2 cup (50g) Onions, chopped
• 5 Tbsps. (50g) Garlic, minced
• 1/4 cup (25g) Ginger, sliced
• 1/3 cup (35g) Celery, sliced
• 1 cup (100g) Carrots, cut into thin strips
• 1/3 cup (50g) Green bell pepper, cut into large cubes
• 1/3 cup (50g) Red bell pepper, cut into large cubes
• 2 cups (200g) Baguio beans, trimmed and sliced
• 1 1/2 cups (100g) Fresh shiitake mushrooms, stems removed, thinly sliced
• 1/2 cup (100g) Canned water chestnuts, drained, halved
• 1/4 cup (20g) Spring onions, cut in 2-inch length
• 2 cups (500ml) Water
• 2 Tbsps. (30g) White sugar
• 1 Tbsp. (15ml) Vinegar
• 2 tsps. (10ml) Soy sauce
• 1 Tbsp. (13g) Coarsley ground black pepper
• 5 Tbsps. (32g) Cornstarch + 1/2 cup water to form a slurry
• 1 Tbsp. (15ml) Sesame oil
• 2/3 cup (100g) Snowpeas, parboiled for 3 minutes
• 2 cups (420g) Shrimps, head removed, tail intact, peeled and deveined
• 1 pack (62g) CRISPY FRY® Breading Mix Original
• 3 cups (750g) Cooking oil, for frying
• 6 cups (500g) Cabbage, shredded
• 1/2 cup (10g) Wansoy, chopped