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Cap Cai
Indonesian Stir-Fried Mixed Vegetables
Cap Cai is a popular Chinese-Indonesian stir-fried dish featuring a colorful medley of fresh vegetables, often with a protein of choice, all coated in a savory sauce. It's a healthy, versatile, and quick meal.
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- 500 g Assorted fresh vegetables(Choose a variety like broccoli florets, cauliflower florets, carrots (thinly sliced), bok choy (chopped), cabbage (shredded), snap peas, bell peppers (sliced), mushrooms (sliced). Aim for a mix of colors and textures.)
- 200 g Chicken breast or shrimp(Thinly sliced chicken or peeled and deveined shrimp. Can be omitted for a vegetarian version.)
- 4 cloves Garlic(Minced or finely chopped.)
- 2 tbsp Oyster sauce(Provides umami and a savory base.)
- 1 tbsp Soy sauce(Adds depth of flavor. Use low-sodium if preferred.)
- 1 tsp Sesame oil(For aroma and flavor, added at the end.)
- 1 tbsp Cornstarch(To be mixed with water for the slurry.)
- 3 tbsp Water(To mix with cornstarch for the slurry.)
- 2 tbsp Vegetable oil(For stir-frying. Use a high smoke point oil like canola, grapeseed, or peanut oil.)
- to taste Salt and white pepper
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- 1
Prepare the ingredients: Wash and chop all your chosen vegetables into bite-sized pieces. Ensure they are cut uniformly for even cooking. Mince the garlic. If using chicken, slice it thinly against the grain. If using shrimp, peel and devein them. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. In another small bowl, combine the oyster sauce and soy sauce.
â±ïž 15 minutes - 2
Cook the protein: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken and stir-fry until it's no longer pink and cooked through, about 3-4 minutes. If using shrimp, cook until they turn pink and opaque, about 2-3 minutes. Remove the cooked protein from the wok and set aside.
â±ïž 3-4 minutes - 3
Stir-fry aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Add the firmer vegetables first (like carrots, broccoli, cauliflower) and stir-fry for 2-3 minutes until they start to become tender-crisp. Then, add the softer vegetables (like bok choy, cabbage, bell peppers, mushrooms) and stir-fry for another 2-3 minutes until they are bright and tender-crisp. You want the vegetables to retain some bite.
â±ïž 4-6 minutes - 4
Combine and thicken: Return the cooked protein to the wok with the vegetables. Pour the oyster sauce and soy sauce mixture over everything. Stir well to coat. Give the cornstarch slurry a quick re-stir and then pour it into the wok while stirring continuously. Cook for about 1 minute, or until the sauce thickens and coats the ingredients nicely. Stir in the sesame oil and season with salt and white pepper to taste.
â±ïž 1-2 minutes - 5
Serve immediately: Transfer the Cap Cai to a serving platter. It's best enjoyed hot, typically served with steamed rice.
â±ïž 1 minute
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- âThe 'Cap Cai' name literally means 'ten vegetables' in Hokkien Chinese, so feel free to use a wide variety.
- âFor a healthier option, reduce the amount of oil used.
- âServe hot with steamed white rice or brown rice for a complete meal.
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- Vegetarian: Omit the chicken or shrimp and add firm tofu or tempeh, stir-fried until golden.
- Spicy: Add a pinch of red pepper flakes or a swirl of chili garlic sauce with the oyster sauce.
- Different Protein: Use thinly sliced beef, pork, or even fish balls.