Cap-cay
Description
Cap Cay is a vibrant and nutritious stir-fried vegetable dish that combines a variety of fresh vegetables such as carrots, broccoli, baby corn, mushrooms, and leafy greens. Originating from Chinese-Indonesian cuisine, this dish is prized for its crunchy textures, vivid colors, and harmonious blend of flavors. The vegetables are typically cooked quickly over high heat to retain their crispness and freshness, then lightly seasoned with garlic, soy sauce, and a splash of broth or water to create a light savory sauce. Cap Cay is perfect as a healthy main or side dish that adds both nutrition and visual appeal to any meal.
Ingredients for Cap Cay
Instructions
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Prepare the vegetables
Wash all vegetables thoroughly. Cut broccoli, green mustard greens, green beans, napa cabbage, cabbage, and baby corn into bite-sized pieces. Slice the mushrooms (button mushrooms, wood ear mushrooms, and oyster mushrooms) as needed.
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Make the spice paste
Finely chop or crush garlic, ginger, and onion. Set aside.
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Heat oil and sauté spices
In a large wok or pan, heat sesame oil over medium heat. Add the chopped garlic, ginger, and onion. Sauté until fragrant and slightly golden.
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Cook the vegetables
Add the sliced vegetables and mushrooms to the wok. Stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
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Season the dish
Add pepper, mushroom broth seasoning, seasoning sauce (Rasa Raja), and salt to the vegetables. Stir well to combine all flavors.
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Thicken the sauce
Mix cornstarch with a little water to make a slurry. Pour into the wok and stir quickly to thicken the sauce evenly.
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Add fresh herbs
Finally, add chopped spring onions and celery. Stir for another minute.
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Serve hot
Transfer Cap Cay to a serving dish and enjoy it while hot with steamed rice.
