In a wok, heat oil over high heat.
Add shrimps and cook very quickly on each side. This should only take a minute. Remove shrimps from wok and set aside.
Using remaining oil (add more oil as needed), sauté onions until translucent.
Add bell peppers, broccoli florets, snow peas and young corn. Saute for about 5 minutes.
Add cabbage and sauté for 2 more minutes.
Add shrimps back to the wok. Season with salt and pepper. Mix well and sauté for another minute.
Combine chicken broth and cornstarch. Mix super well until cornstarch is well-incorporated. Add to the wok.
Mix all ingredients well and cook for another 2 minutes. This will thicken the sauce a lil.
Remove from wok and place in a serving plate/bowl. Enjoy!
Inspired by Panlasang Pinoy