1/2 cup chicken stock
2 tbsp soy sauce
1 small savoy cabbage
1lb uncooked shrimp, peeled and deveined
2 tbsp olive oil, divided
1 garlic clove, minced
1/2 tsp red chilli flakes
1 large onion, thinly sliced
2 cups fresh shiitake mushrooms, sliced
1. In a small bowl combine the cornflour/cornstarch, stock and soy sauce until smooth. Set aside, thinly slice the cabbage and set aside.
2. In a large, skillet or wok, stir-fry shrimp in 1 tbsp of the oil, until the shrimpp turn pink, remove and keep warm.
3. Stir-fry the garlic and the chilli flakes in the remaining oil for about a minute the add the onion, mushrooms and cabbage stir-fry for 4 minutes or until the vegetables are crisp tender.
4. Stir in the cornflour/cornstarch mixture and add to the pan, bring to a boil; cook and stir for a few minutes or until thickened add the shrimp and heat through, serve with chinese noodles.