Indonesian Stir-fried Vegetable / Cap Chay

Indonesian Stir-fried Vegetable / Cap Chay

Course: Side Dish
Cuisine: Indonesian Chinese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Marvellina
Print Recipe


  • 2 Tbsp of Grape seeds oil or oil of your choice
  • 2 cloves of garlics finely chopped
  • 1- inch ginger peeled and finely chopped
  • 1/2 onions thinly sliced
  • 2 oz of sugar snap peas
  • 1 boneless skinless chicken thigh 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 cremini mushrooms sliced
  • 1 bunch of yu choy/chinese broccoli washed and roughly cut into large pieces
  • 1 cup of chicken stock or water
  • 2 Tbsp oyster sauce
  • 2 Tbsp of corn starch dissolved in 1 Tbsp water more if needed
  • Salt and white pepper powder to taste


  • Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant
  • Add in chicken meat . Saute for 1 minute. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook for about 5 minutes. Lastly add in the shrimp and fish balls and stir fry for another 1 minutes or so or until the shrimps turn pink. Add in the oyster sauce
  • Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
  • Give the cornstarch mixture a stir an pour into the wok and stir until the sauce is thickened and coats everything nicely
  • Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes