Cap Cay (Stir-fried Mix Vegetables)

Cap Cay means "mixed vegetables" in Chinese language (杂菜zácài), came from south China. It has become one of popular Chinese dishes in Indonesia. It is called "mixed vegetables" because various vegetables (such as carrots, cabbage, mushrooms, snap peas, baby corn, etc) are stir-fried and it has stock-based brown sauce. In Indonesia, people add also meat such as pork, chicken liver, meatballs into it. It has many ingredients but easy to make, let's cook! 😉

Cap Cay (Photo credit : Veronica)
Cap Cay (Photo credit : Veronica)

 

 

Cap Cay (Stir-fried Mix Vegetables)

Serve : 4

Ingredients :
2 garlic cloves, peel and mince
3 tbsp cooking oil
250 gr chopped Chinese cabbage
250 gr cauliflower, cut into bite size pieces
150 gr pork, slice thinly
70 gr pork and shrimp cakes, slice
70 gr beef meatballs, slice
80 gr skinless shrimps
50 gr Shiitake mushrooms, trim the stalks and slice
70 gr carrot, peel and slice
2 stalk spring onion, cut into 5 cm long
2 tbsp Chinese cooking wine
1 tsp fish sauce
400 ml beef or chicken stock
1 tbsp sugar
1 tbsp soy sauce
Salt and pepper
1 tbsp tapioca starch, mix with 2 tbsp water

Steps :
In a pan over medium high heat, add in cooking oil and garlic, fry garlic until fragrance. Add in pork, pork shrimp cakes, shrimps and meatballs, then add in fish sauce and wine. Stir a little bit.

Add in cauliflower, carrots, mushroom, cabbage and spring onion. Then add in stock, soy sauce, sugar, salt and pepper. Cook until the vegetables soften, then pour in tapioca starch mixture, stir quickly until the stock thickens. Turn off the heat. Serve with steamed white rice.

Recipe by Veronica

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