Cap Cay (Indonesian Mixed Vegetable Stir-Fry)

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving