Ingredients:
400 g shrimps, trimmed
200 g asparagus, sliced into 2 inches length
1 medium carrot, sliced
1/4 head of cabbage, sliced diagonally and thinly
1 bell pepper, sliced into strips
1 onion, sliced
1 thumb-size ginger, crushed
3 cloves garlic, minced
2 bay leaves
1/4 tsp. black pepper powder
1/3 cup broth/water
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. oyster sauce
3 tbsp. cooking oil

Directions:
1. Saute garlic, onions and ginger in hot oil until onions become transparent in color.
2. Add the shrimps, asparagus, bay leaves, soy sauce and broth. Simmer until the shrimps are almost done.
3. Add carrots, sugar and black pepper. Stir. When the carrots are half done, add the cabbage, bell pepper and oyster sauce. Cook until the vegetables are done.
Serve.