Cap Cay
Indonesian Mixed Vegetable Stir-Fry
A vibrant and healthy Indonesian-Chinese stir-fry featuring a colorful medley of vegetables and your choice of protein, all coated in a savory sauce. This dish is quick to prepare and easily customizable.
🧂 Ingredients
- 500 g Mixed vegetables (e.g., broccoli florets, cauliflower florets, carrots sliced, cabbage wedges, bok choy, snow peas, bell peppers)(Prepare vegetables by washing, trimming, and cutting into bite-sized pieces. Ensure harder vegetables like carrots are sliced thinly for even cooking.)
- 200 g Chicken breast or thigh, thinly sliced, or shrimp, peeled and deveined(If using chicken, slice against the grain for tenderness. Marinate with a pinch of salt and white pepper for 10 minutes if desired.)
- 2 tbsp Oyster sauce(Provides a rich umami flavor and glossy finish.)
- 4 cloves Garlic, minced(Freshly minced garlic offers the best aroma and flavor.)
- 1 tbsp Cornstarch(Used to thicken the sauce. Mix with water to form a slurry.)
- 1/4 cup Water or chicken broth(For the cornstarch slurry and to help create the sauce.)
- 2 tbsp Vegetable oil or other neutral cooking oil(For stir-frying.)
- 1 tsp Soy sauce (optional, for added saltiness and color)
- 1 tsp Sesame oil (optional, for aroma)
- to taste Salt and white pepper
👨🍳 Instructions
- 1
Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and 1/4 cup of water or chicken broth until smooth. Set aside.
⏱️ 2 minutes - 2
Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of oil. Once shimmering, add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 minute - 3
Add the sliced chicken or seafood to the wok. Stir-fry until the chicken is cooked through and no longer pink, or the shrimp turns opaque pink. Remove the protein from the wok and set aside.
⏱️ 4 minutes - 4
Add the remaining 1 tablespoon of oil to the wok. Add the harder vegetables first (like carrots, broccoli, cauliflower) and stir-fry for 2-3 minutes until they start to soften slightly. Then, add the softer vegetables (like cabbage, bok choy, snow peas, bell peppers) and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp and vibrant in color.
⏱️ 7 minutes - 5
Return the cooked protein to the wok. Add the oyster sauce (and soy sauce, if using). Stir well to combine everything.
⏱️ 1 minute - 6
Give the cornstarch slurry a quick stir, then pour it into the wok while stirring constantly. Cook for another 1-2 minutes, or until the sauce has thickened and coats the ingredients nicely. Stir in sesame oil, if using. Season with salt and white pepper to taste.
⏱️ 2 minutes - 7
Serve immediately over steamed rice. Garnish with chopped scallions or cilantro if desired.
⏱️ 1 minute
💡 Pro Tips
- ✓For best results, have all your ingredients prepped and ready before you start cooking, as stir-frying is a fast process.
- ✓Adjust the cooking time for vegetables based on your preferred level of tenderness. Some prefer them crisper, others softer.
- ✓Feel free to add other vegetables like mushrooms, baby corn, or water chestnuts.
- ✓For a spicier kick, add some sliced red chilies or a dash of chili garlic sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Seafood Cap Cay: Use a mix of shrimp, squid, and fish slices.
- Tofu Cap Cay: Add firm or extra-firm tofu, cubed and pan-fried or baked beforehand.
- Extra Sauce: Double the oyster sauce and soy sauce, and adjust cornstarch slurry accordingly for a saucier dish.