Shrimp, Bamboo Shoots and Napa Cabbage Simmered in Cream

• 200 grams Bamboo shoot (boiled)
• 150 grams Peeled shrimp
• 1/8 Napa cabbage
• 1/2 small Carrot
• 1/4 medium Onion
• 1 dash *Salt and pepper
• 2 tbsp *Cake flour
• 400 ml Milk
• 1 1/2 tbsp Chicken stock granules
• 3 tbsp Corn
• 1 (if you have it) Boiled broccoli
• 15 grams Butter

1. Cut the napa cabbage into bite-size pieces.
2. Quarter the bamboo shoot and carrot vertically and slice into quarter rounds.
3. Thinly slice the onion along the grain.
4. Melt the butter in a heavy-bottomed pot and cook the vegetables and shrimp.
5. When the vegetables are soft, reduce the heat.
6. Add the *marked ingredients and combine with a spatula.
7. When the flour is well incorporated, add the marked ingredients and bring to a simmer, stirring.
8. Cover with a lid and simmer for about 10 minutes over low heat.
9. Season with salt and pepper, and it's done.
10. Garnish with boiled broccoli to make it colorful.

shoot, shrimp, cabbage, carrot, onion, salt, flour, milk, chicken, corn, broccoli, butter

Taken from cookpad.com/us/recipes/170778-shrimp-bamboo-shoots-and-napa-cabbage-simmered-in-cream (may not work)