Ingredients
1 medium carrot
1 small cabbage
5 pcs of small black fungus
1 cup canned straw mushrooms, drained
1 tablespoon cornstarch mixed with 1 tablespoon chicken broth
1 tbsp dried shrimps
1 pc of fish cake (sliced).

Seasoning Sauce
¾ cup chicken broth
1 tablespoon oyster sauce
1 teaspoon soy sauce
½ teaspoon sugar
¼ teaspoon pepper

Method
Wash and peel carrot.Cut diagonally into 5mm slices.
Cut the cabbage and remove the center stem.
Soak small black fugus and mung bean thread thread (Vermicelli)
Mix seasoning sauce ingredients in a bowl and set aside.
Heat oil in a wok over medium-high heat and fried shrimp until crispy.
Add chopped garlic and fried until slight brown.
Add carrot, fungus and cabbage before add in seasoning sauce and stir-fry for about 10 min.
Make a small opening at center before add vermicelli)
Stir in seasoning sauce and mix well.
Stir in cornstarch mixture and heat just until sauce comes to a boil and thickens.
Serve hot with steamed white rice.
Note: Can add canned mushrooms and baby corn.