INGREDIENTS

• 1/2 Cup of Water + 2 tablespoon water
• 2 Tablespoon of Oyster Sauce
• 1 Tablespoon of Soy Sauce
• 1 Teaspoon of Sugar
• 1 Teaspoon of Sa Cha Sauce Lee Kum Kee
• 10 Medium Shrimp
• 1 pinch of salt
• 1 Tablespoon Egg White
• 2 Tablespoon of Corn Starch
• 1 Pinch of White Pepper
• 12 Oz Cauliflour
• 2 Tablespoon of Oil
• 1 Oz White Onions
• 1 Oz Carrot
• 1 Teaspoon of Minced Garlic
• 1 Teaspoon of Minced Ginger

DIRECTIONS:

STEP 1 – SAUCE

• In a bowl add 1/2 Cup of water, oyster sauce, soy sauce, sugar, sa cha sauce.
• Mix all of the ingredients together

STEP 2 – MARINATE THE SHRIMP

• In another bowl add shrimp, salt, egg white, 1 Tablespoon corn starch, and white pepper.
• Mix all of the ingredients together

STEP 3 – BOILING THE CAULIFLOWER

• In a 6 qt pot add your cauliflower to boiling water untill the cauliflower are submerged and boil on high heat for 2 mins. After your cauliflower is done boiling strain and cool with cold water.

STEP 4 – STIR FRY

• add 1 Tablespoon of oil and cook for on high heat untill shrimp is fully cooked all the way through.
• Set the cooked shrimp aside
• In a wok add 1 Tablespoon of oil, sliced white onions, carrots, minced garlic, minced ginger. Stir the ingredients in the wok
• add the sauce and then add the shrimp
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness.