Name: Mixed Vegetable and Seafood Stir-Fry (Cap Cay)
Yield: Makes 4–6 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: 2 tablespoons water; 4 napa cabbage leaves, chopped and stems and leaves separated; 2 tablespoons vegetable oil; 8 fish balls (3½ oz/100 g), quartered; 3 oz (90 g) large (31/35) raw shrimp, peeled and deveined; 1 teaspoon cornstarch; ¼ cup (60 ml) low-sodium chicken stock or water, plus more as needed; 2 green onions, cut into 2-inch (5-cm) lengths; 2 tablespoons oyster sauce; Dash fish sauce or soy sauce; 2 cloves garlic, minced; ½ small yellow onion, sliced; ½ red bell pepper, cut into 1-inch (2.5-cm) squares; 1 cup (160 g) snow peas, halved if large; 2 cups (115 g) cauliflower florets; 1 carrot, sliced thinly on the diagonal

Preparation info

Makes
4–6
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Cap cay (pronounced “chup chai”), sometimes spelled cap cai, is the Hokkien-derived term for this popular stir-fried vegetable dish that originates from Fujian cuisine. It is a dish that my dad, Rudy, often requests. It isn’t traditionally a vegetarian dish, as meat (usually chicken) and/or seafood are often added to the mix. But feel free to omit if preferred. You can use any vegetable you’d like. Some of our favorites include lee