Cap Cai

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 Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 250 Calories

Ingredients

• 2 tablespoons cornstarch
• ½ teaspoon ground black pepper
• ⅔ cup water
• 1 teaspoon white sugar
• salt to taste
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, thinly sliced
• 3 green onions, chopped
• 2 tablespoons oyster sauce
• 1 ½ cups chopped broccoli
• 2 tablespoons fish sauce
• 1 head bok choy, chopped
• 1 ½ cups chopped cauliflower
• 10 ounces peeled and deveined medium shrimp (30-40 per pound)
• 1 large carrot, thinly sliced at an angle

Recipe Instructions

Step 1

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.

Step 2

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.