Cap Cay [ Stir-fry Vegetable ]

Cap cai sometimes spelled Cap cay (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; literally "mixed vegetables") is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.

Ingredients

• 2 oz of sugar snap peas
• 2 chicken thighs (de-bone and thinly sliced)
• 5 fish balls (sliced)
• 2 carrots (thinly sliced)
• 6 large prawns (peeled and deveined)
• 1 large tomato (cut into wedges)
• 1 small bunch of broccoli/cauliflower florets (briefly blanch in boiling water)
• 5-6 wild mushrooms (sliced)
• 1 bunch of yu choy/chinese broccoli (washed and roughly cut into large pieces)
• 2 cloves of garlics (finely chopped)
• 1-inch ginger (peeled and finely chopped)
• ½ onions (thinly sliced)
• 1 cup of chicken stock or water
• 1 Tbsp oyster sauce
• 2 Tbsp of Grape seeds oil or oil of your choice
• 2 Tbsp of corn starch (more if needed) dissolved in 1 Tbsp water
• Salt and white pepper powder to taste

How To Make

1. Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant
2. Add in chicken meat and oyster sauce. Saute until it is cooked. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook until they are soft. Lasly add in the shrimp and fish balls and stir fry for another 1 minutes or so or until the shrimps turn pink
3. Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
4. Add in corn starch mixture and stir until the sauce is thickened
5. Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes

Categories: Food Gravy