Chap Cai With Seafood

Serving Size:4

Ingredients
1 cup napa cabbage or Chinese cabbage
1 head bok choy chopped
1 carrot thinly sliced at an angle
1 onion chopped
1 small can button mushroom drained and halved
1 fish cake thinly sliced
1/2 cup cooked prawns
1/2 cup sliced cooked squid
1/2 cup baby corn chopped
1/4 cup chopped green onion leaves
2tbsp minced garlic
2tbsp soya sauce
2tbsp oyster sauce
1/2tsp sugar
2tbsp cornstarch
1/2tsp pepper powder
1/2 cup stock salt to taste

Preparation Methods:
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. Add the shrimp, bok choy, carrot,squid, napa cabbage mushrooms, baby corn, sliced fish cake and green onion. 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.Dissolve the cornstarch into the soya sauce and stock in a small bowl. Stir into the chap cai mixture along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.