Stir-Fry Veggies with Suahe

Share to Social Media


  • 250 grams large Shrimp, peeled and deveined
  • 250 grams Broccoli florets
  • 100 grams Baby Corn
  • 1 Red Bell Pepper, sliced
  • 1/2 cup Carrots, shredded
  • 1 cup Sugar Snap Peas
  • 3 Garlic Cloves minced
  • 1 Green Onion, thinly sliced
  • 3 Tablespoons Brown Sugar
  • 1 teaspoon Cornstarch
  • ½ cup Water
  • ¼ cup Soy Sauce
  • Salt & Pepper, to taste
  • Baguio Canola Oil


  1. In a small bowl, whisk together the soy sauce, water, brown sugar, and garlic. Set aside.
  2. Heat Baguio Canola Oil in a frying pan. Add the shrimp and carrots. Season with salt and pepper. Cook for 3-5 minutes. Remove the shrimp from the pan and set aside.
  3. Using the same pan, add the broccoli, snap peas, red bell pepper, baby corn, and onion. Cook for 2-3 minutes or until vegetables have started to brown and soften.
  4. Stir in shrimp and soy sauce mixture. Cook for 1-2 minutes or until the sauce has thickened.
  5. Transfer on a serving plate. Serve.
Print Friendly, PDF & Email