Cap cai

Cap cai, sometimes spelled cap cay, is a cherished Chinese-Indonesian stir-fried vegetable dish with origins in Fujian cuisine. This vibrant and flavorful dish typically showcases a medley of vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrots, baby corn, mushrooms, and leeks. These vegetables are stir-fried in a wok using a combination of cooking oil, water, garlic, onion, salt, sugar, soy sauce, Chinese cooking wine, and oyster sauce, all thickened with a bit of cornstarch to achieve the perfect texture.

One of the greatest attributes of cap cai is its versatility. It can easily be made vegetarian, or you can enhance it by adding your choice of proteins such as chicken, liver, gizzard, beef, fish, shrimp, cuttlefish, or meatballs to create a more hearty dish. The recipe is highly adaptable based on the vegetables you have available and your personal taste preferences, although staples like cauliflower, cabbage, and carrots are almost always included. Whether you're seeking a healthy vegetable dish or a more substantial meal, cap cai is a delicious option that can be customized to suit any palate.