Cap Chay (Cap Cai) / Indonesian Stir-fried Vegetable
Servings: 4 servings
Cap Chay is a stir-fried medley vegetable with some meat and/or seafood with thick gravy. This easy one-pan stir-fry is going to be your go-to healthy delicious stir-fry any time of the week.
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Equipment
Ingredients
- 1 cup chicken stock or water
- 2 Tbsp cooking oil
Protein:
- 100 gr boneless skinless chicken thigh thinly sliced
- 6 large prawns peeled and deveined, cut into smaller pieces if you wish
- 5 fish balls sliced
Vegetables:
- 50 gr sugar snap peas
- 10 large broccoli/cauliflower florets briefly blanch in boiling water
- 5-6 cremini mushrooms sliced
- 2 medium carrots thinly sliced
- 1 bunch yu choy/chinese broccoli washed and roughly cut into large pieces
- 1 large tomato cut into wedges
Aromatics:
- 2 cloves garlic finely chopped
- 1- inch ginger peeled and finely chopped
- 4 stalks green onion separate into white and green parts
Seasonings:
- 2 Tbsp oyster sauce
- ¼ tsp sugar
- Salt and white pepper powder to taste
Thickening agent:
- 2 Tbsp corn starch dissolved in 2 Tbsp water more if needed
Instructions
- Preheat wok or large skillet over high heat. Add cooking oil. Add aromatics and only white parts of green onion and stir fry until they are fragrant
- Add chicken meat. Saute for 1 minute. Add vegetables except for tomato wedges. Cook for about 5 minutes.
- Add in chicken stock, cover with a lid and let it simmer for about 1 minute. Lastly, add the shrimp, fish balls, and tomato wedges and stir fry for another 1 minute or so or until the shrimp turn pink. Add seasonings and stir to mix everything
- Add the green part of green onion. Have a taste and adjust to your liking. Give the cornstarch mixture a stir and pour into the wok and stir until the sauce is thickened and coats everything nicely
- Remove from the heat and place it on the serving plate. Serve immediately with rice and other dishes
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