This pre-dinner beverage is often favored as a nightcap. Scotch’s sharpness is lessened with Amaretto’s almond flavor. An excellent Australian summertime beverage!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
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.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 819 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was great. Used chicken instead of prawns. Added kid friendly veg and got the thumbs up!
Excellent! Did not add fish sauce, salt or cauliflower.
This recipe has promise. I didn’t have much broccoli, so it was a little heavy on Cauliflower. Also didn’t have any fish sauce on hand. Thought there could have been a bit more flavour, and will experiment with adding ginger and/or hot chili next time. The sugar was a nice touch in this. Overall though, I was very happy with the recipe.
I’m an Indonesian currently living abroad. I made this recipe and it tasted like the capcai (or capcay) my mother made at home! It was such a nice surprise. Very easy to make and healthy 🙂
I was very suprised when my kids loved this. I wasn’t to sure they would but it was great. I followed the recipe as written and it was great.
i made some changes, like sauteeing the garlic in hot oil first. mainly, i cooked for a shorter period of time because i like my veggies crisp: leaving the onions in only for a couple of minutes, cooking my shrimp+bok choy+carrot mix for just 10 min instead of 15, and throwing in the green onions at the end with the sauce mix and leaving the medium heat on for one minute. by the way, there was absolutely no need for extra salt, as the fish sauce is quite salty enough! i only followed the recipe loosely but was pleased with how it turned out.
Very good!
This is a very tasty stir fry! The only difference I made was substituting napa cabbage for bok choy. I served it with the Peanut Butter Noodles recipe.
Just didn’t care for it overall.
It’s a lot of chopping and prep, but was quite tasty. I liked the massive veggie usage! I would suggest that this dish needs NO additional salt, because it obtains quite enough from the fish sauce. I used hoisin sauce instead of the oyster sauce it called for and liked it.
Not bad! I didn’t have any cauliflower or carrots, so I just used all broccoli. Also, didn’t have any oyster sauce so I used soy sauce instead. I served this on a bed of vermicelli. Bf really liked the dish but wasn’t too thrilled with the vermicelli, but that’s not the recipe! I thought this was a pretty good, quick Asian type meal. Thanks for the recipe.
This tastes really good, it hit the spot. I did nto have Cauliflower nor fish sauce. I used Soy sauce instead.
I followed the recipe pretty much exactly since no one had rated or reviewed it yet. The only change I made was substituting spinach leaves for bok choy since I didn’t have any on hand – I just added the spinach leaves to the wok just before serving so they would wilt from the heat. I didn’t add any extra salt since it was already pretty salty from the fish sauce and oyster sauce. We served it over steamed rice. My husband really really liked it. Good recipe and nice to use up any extra broccoli and cauliflower you might have on hand.