Step 1

Heat a wok or large fry pan over medium high heat. Add 1 tablespoon vegetable oil. Fry Cauliflower, carrot, and onions for 3 minutes. Remove and set aside.

Step 2

Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add shrimp and continue to fry for another 2 minutes or until shrimp turn pink and curl.

Step 3

Return cooked cauliflower, carrot, and onions to the wok. Add soy sauce, salt, and ground pepper. Fry for another minute.

Step 4

Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.

Step 5

Sprinkle basil leaves on the top. Transfer to a plate and serve immediately.