Cap Cai

Ingredients

• 1 head bok choy chopped
• 1.5 cups broccoli chopped
• 1 large carrots thinly sliced
• 1.5 cups cauliflower chopped
• 2 tablespoons cornstarch 
• 2 tablespoons fish sauce 
• 4 cloves garlic minced
• 3  green onions chopped
• 0.5 teaspoon ground pepper black
• 1  onion thinly sliced
• 2 tablespoons oyster sauce 
• 4 servings salt to taste
• 10 ounces shrimp deveined peeled per pound
• 3 tablespoons vegetable oil 
• 0.7 cup water 
• 1 teaspoon sugar white

Equipment

• bowl
• sauce pan

Directions

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.
2. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion.
3. 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.
4. 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.