Heat oil in a wok or large pan.
Pan-fry the shrimp for 30 seconds per side. Remove from the wok, set aside.
Using the remaining oil, saute the onion until it starts to loosen.
Add bell peppers, cauliflower, broccoli, snow peas, and young corn. Stir-fry (in high heat) for 3 to 5 minutes.
Add the shrimp back into the wok. Season with salt and ground black pepper. Continue to stir-fry for 1 minute.
Combine chicken broth and cornstarch. Stir until well blended. Pour the mixture into the wok. Toss. Cook for 1 to 2 minutes or until the mixture slightly thickens.
Transfer to a serving plate. Serve.
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