Ingredients
3 tbsp rice bran oil
4 cloves garlic, minced
1 onion, thinly sliced
300 g peeled & deveined shrimp
1 head bok choy, chopped
1½ cups chopped broccoli
1½ cups chopped cauliflower
1 large carrot, thin sliced on an angle
3 spring onions, chopped
⅔ cup vegetable stock
2 tbsp cornflour
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp white sugar
½ tsp SIDS SALT & PEPPER
Directions
Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion then cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot and spring onion. Pour in the stock, cover and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
Dissolve the cornflour into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar and pepper then stir until thickened. Season with SIDS SALT & PEPPER before serving.
