Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 4 cloves garlic, minced

  3. 1 onion, thinly sliced

  4. 10 ounces peeled and deveined medium shrimp (30-40 per pound)

  5. 1 head bok choy, chopped

  6. 1 1/2 cups chopped broccoli

  7. 1 1/2 cups chopped cauliflower

  8. 1 large carrot, thinly sliced at an angle

  9. 3 green onions, chopped

  10. 2/3 cup water

  11. 2 tablespoons cornstarch

  12. 2 tablespoons fish sauce

  13. 2 tablespoons oyster sauce

  14. 1 teaspoon white sugar

  15. 1/2 teaspoon ground black pepper salt to taste

Instructions Jump to Ingredients ↑

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


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