Peel and devein the shrimp, making a cut along the back to remove the vein. Rinse under water and pat dry with paper towels.

Cut the baby corn diagonally in half. Remove the stem and seeds from the red bell pepper and dice into bite-sized pieces. Mince the garlic after removing its core.

Mix the seasoning ingredients (sake, salt, pepper, chicken broth powder) in a bowl.

Heat salad oil and minced garlic in a frying pan over low heat until fragrant. Add baby corn and red bell pepper, stir-frying over medium heat for 1–2 minutes.

Push the vegetables to the side of the pan and add shrimp. Cook while flipping until fully cooked, then mix everything together briefly.