Cap Cay (Mixed Vegetable Stir-Fry)
A colorful Chinese-Indonesian stir-fry of broccoli, carrot, cabbage, mushrooms and baby corn with chicken and shrimp in a light, glossy oyster sauce gravy. Serve with steamed rice.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken and shrimp
Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the chicken for 3 minutes until cooked. Add the shrimp and cook 1–2 minutes until pink. Take everything out.
Fry garlic and onion
Add the rest of the oil. Fry the garlic and onion for 1 minute until they smell good.
Cook the hard vegetables
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Add the soft vegetables
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Add the sauce
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Thicken and serve
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Cook the chicken and shrimp
Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the chicken for 3 minutes until cooked. Add the shrimp and cook 1–2 minutes until pink. Take everything out.
Fry garlic and onion
Add the rest of the oil. Fry the garlic and onion for 1 minute until they smell good.
Cook the hard vegetables
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Add the soft vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the sauce
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Thicken and serve
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The Story Behind the Dish
Cap cay is a Hokkien Chinese name, from the language spoken by many Chinese immigrants to Indonesia. It was cooked in Chinese-Indonesian restaurants and became a home favorite across the country.
There is no fixed recipe: cooks use whatever vegetables are fresh that day. Some make it with lots of gravy, others keep it dry.
⭐ Why It's Famous
It is a fast, healthy way to eat lots of vegetables, and kids usually like it too.
💡 Fun Fact
The name literally means 'ten vegetables', because a good cap cay has many different kinds.
Chinese-Indonesian kitchens
-6.21°S, 106.85°E
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