Learn how to make cap cai, a yummy Chinese-Indonesian vegetable dish that you’ll find in restaurants all over Jakarta. It’s a great pescetarian dish, too. We usually serve it with brown rice and fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 onion, thinly sliced
- 10 ounces peeled and deveined medium shrimp (30-40 per pound)
- 1 head bok choy, chopped
- 1 ½ cups chopped broccoli
- 1 ½ cups chopped cauliflower
- 1 large carrot, thinly sliced at an angle
- 3 green onions, chopped
- ⅔ cup water
- 2 tablespoons cornstarch
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon white sugar
- ½ teaspoon ground black pepper
- salt to taste
Steps
- Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
- Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.
