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Cap cay

Name: Cap cay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: ID
Ingredients: 200g chicken breast, thinly sliced; 150g raw shrimp, peeled; 3 tbsp oil; 4 cloves garlic, chopped; 1 onion, sliced; 1 carrot, sliced thinly; 1 small head broccoli, cut into small pieces; 100g baby corn, halved; 100g mushrooms, sliced; 200g Chinese cabbage, chopped; 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp sugar; ½ tsp white pepper; 200ml chicken stock or water; 1 tbsp cornstarch, mixed with 2 tbsp water; 1 tsp sesame oil

20m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Sauté sino-indonésien de légumes variés, poulet et crevettes dans une sauce brillante à l'huître.

#indonesian#stir-fry#vegetables#chicken#shrimp#wok#chinese-indonesian

Portions

Ingrédients

Nutrition

calories250

protein26g

carbs17g

fat10g

fiber5g

Par portion

Étapes

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.

⏱4:30

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.

⏱4:30

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

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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History & Culture

The Story Behind the Dish

📍 Chinese-Indonesian kitchens📅 Early 20th century🥦 ID

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.