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Indonesian Shrimp and Veggie Stir-Fry

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Indonesian
Indonesian Shrimp and Veggie Stir-Fry
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 1/2 cups chopped broccoli
  • 1 1/2 cups chopped cauliflower
  • 1 large carrot, thinly sliced at an angle
  • 3 green onions, chopped
  • 2/3 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • salt to taste
Instructions
1
Preheat a large saucepan over medium heat, filling it with vegetable oil. Introduce minced garlic and chopped onion into the saucepan; cook and stir continuously until the onion becomes soft and pale, approximately 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion to the saucepan. Pour in water, cover the pan, and cook until the shrimp loses its translucency at the center and the vegetables are tender, roughly 15 minutes.
2
In a separate small bowl, combine cornstarch and fish sauce. Stir the mixture until it dissolves, then add it to the cap cai along with oyster sauce, sugar, and pepper. Continue stirring until the mixture thickens, then season it with salt before presenting the dish