Description
This is a yummy Chinese-Indonesian vegetable dish that you’ll find in restaurants all over Jakarta. It’s a great pescetarian dish, too. We usually serve it with brown rice and a fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken.
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 ½ cups chopped broccoli
- 1 ½ cups chopped cauliflower
- 1 large carrot, thinly sliced at an angle
- 3 green onions, chopped
- ⅔ cup water
- 2 tablespoons cornstarch
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- salt to taste
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4