Ingredients

• 3 tablespoons vegetable oil
• 4 cloves garlic , minced
• 1 onion , thinly sliced
• 10 ounces peeled and deveined medium shrimp , 30-40 per pound
• 1 head bok choy , chopped
• 1.5 cups chopped broccoli
• 1.5 cups chopped cauliflower
• 1 large carrot , thinly sliced at an angle
• 3 greens onions , chopped
• 0.67 cups water
• 2 tablespoons cornstarch
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 teaspoon white sugar
• 0.5 teaspoons ground black pepper
• salt to taste

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
2. 2 Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Nutrition per serving