Avoid the morning rush by prepping all the ingredients and cooking the noodles the night before. To save even more time, blanch the baby corn and cauliflower ahead of time. Stir-frying will be a whole lot quicker with the pre-cooked veggies.
Prep Time 12 minutes
Cooking Time 17 minutes
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 teaspoon grated ginger
1 red bell pepper,
seeded and sliced into 1 1/2-inch strips
1 stalk celery,
sliced diagonally into 1/2-inch pieces
6 pieces baby corn
1 cup cauliflower florets
16 pieces medium shrimp,
peeled with tails left on
2 tablespoons oyster sauce
1 teaspoon sugar
200 grams linguine,
cooked according to package directions
1 tablespoon cornstarch,
dissolved in 1/2 cup water or chicken stock
3 leaves Baguio pechay, chopped
salt and pepper to taste
1/2 teaspoon sesame oil
1 Heat oil in a wok. Sauté garlic, onions, and ginger until fragrant. Add red bell pepper, celery, baby corn, and cauliflower; cook for 1 minute or until almost tender.
(For a visual guide on how to cook with a wok, CLICK HERE)
2 Add shrimp and cook just until they turn pink. Season with oyster sauce and sugar.
3 Add cooked pasta and dissolved cornstarch; mix well. Toss in Baguio pechay and season to taste with salt and pepper. Drizzle with sesame oil and toss.
Photography by Aldwin Aspillera | Food & Prop Styling by Rachelle Santos
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