CAP CAY ( Indonesian Style )

CAP CAY is a Indonesian food that is from influence of chinese food. A lot of Indonesian people adapt this recipe and you can find every region in indonesia, especially at chinese or seafood restaurant. The word CAP CAY is from chinese fujian dialect, which mean "mixed vegetable". Although this is vegetable recipe, but you can combine with prawn, chicken, beef, squid, tofu or meatball. This recipe is very easy and fast to cook.

(Serving for 3-4 person)

Ingredients :

• 1.7 oz (50 g) of sugar snap peas                          
• 2 chicken thighs (de-bone and thinly sliced)
• 2 carrots (thinly sliced)
• 1 large tomato (cut into wedges)
• 3.5 oz (100 g) broccoli/cauliflower florets
• 5-6 wild mushrooms (sliced)
• 1 bunch of yu choy/chinese broccoli (washed and roughly chopped)
• 2 cloves of garlic (finely chopped)
• 2 teaspoon ginger (finely chopped)
• ½ onions (thinly sliced)
• 1 C of chicken stock
• 2 Tbsp of corn starch (more if needed) dissolved in 1 Tbsp water
• Salt and pepper to taste
• 1 Tbsp oyster sauce
• 2 Tbsp of Olive oil/ Canola oil

Instructions :

• Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant
• Add in chicken meat and oyster sauce. Saute until it is cooked. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook until they are soft
• Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
• Add in corn starch mixture and stir until the sauce is thickened. If it’s not thickened enough, you can repeat the corn starch mixture and add more
• Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes