Shrimp and Vegetable Stir-Fry with Oyster Sauce

Recipe Collection: Dinner

Shrimp and Vegetable Stir-Fry with Oyster Sauce brings a burst of umami to your table. Perfect for pescetarians, this recipe features tender shrimp and a colorful medley of vegetables, all coated in a rich oyster sauce. Serve it over brown rice or alongside fried tofu for a nutritious and satisfying meal.

With its delightful combination of textures and flavors, this stir-fry is versatile enough for any occasion. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Organize your ingredients and follow step-by-step guides to create a delicious dish today!

Overview

Experience the vibrant flavors of Jakarta with this enhanced Cap Cai, a delightful Chinese-Indonesian vegetable dish. This version elevates the classic with perfectly cooked shrimp and a rich, umami-packed sauce. Serve it over brown rice or with fried tofu for a complete meal that is both satisfying and nutritious.

Diet Type

Pescetarian

Allergies

Shellfish, Soy (from oyster sauce), Fish (from fish sauce)

Cuisine

Chinese-Indonesian

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 3 Tablespoons (tbsp) vegetable oil
• 4 Cloves garlic, minced
• 1 Whole onion, sliced
• 10 Ounces (oz) medium shrimp, peeled
• 1 Whole head bok choy
• 1.5 Cups broccoli
• 1.5 Cups cauliflower
• 1 Large carrot, sliced
• 3 Whole green onions, sliced
• 0.75 Cups water
• 2 Tablespoons (tbsp) cornstarch
• 2 Tablespoons (tbsp) fish sauce
• 2 Tablespoons (tbsp) oyster sauce
• 1 Teaspoon (tsp) white sugar
• 0.5 Teaspoon (tsp) black pepper, ground
• 1 Pinch salt, to taste
• 1 Teaspoon (tsp) fresh ginger, minced
• 0.5 Teaspoon (tsp) red pepper flakes

Steps

1. Heat the vegetable oil in a large saucepan over medium heat. Add the minced garlic, sliced onion, and minced ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Add the shrimp to the pan and cook until they start to turn pink, about 2 minutes.
3. Stir in the bok choy, broccoli, cauliflower, carrot, and green onions. Pour in 0.75 cups of water, cover, and cook for about 10 minutes, checking for tender-crisp vegetables.
4. In a small bowl, dissolve the cornstarch in the fish sauce. Add this mixture to the pan along with the oyster sauce, sugar, and black pepper. Stir well to combine and thicken the sauce.
5. Taste and adjust seasoning with salt and optional red pepper flakes for heat.
6. Serve hot over brown rice or with fried tofu, garnished with additional green onions if desired.

Enjoy this enhanced Cap Cai, where each bite is a harmonious blend of savory shrimp and crisp vegetables, all enveloped in a luscious sauce.