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.
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.
Return cooked cauliflower, carrot, and onions to the wok. Add soy sauce, salt, and ground pepper. Fry for another minute.
Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
Sprinkle basil leaves on the top. Transfer to a plate and serve immediately.