Cap Cai Recipe - Allrecipes.com
Cap Cai Recipe
  • READY IN 45 mins

Cap Cai

Recipe by  

"This is 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 a fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
  2. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2012

This is a very tasty stir fry! The only difference I made was substituting napa cabbage for bok choy. I served it with the Peanut Butter Noodles recipe.

 
Most Helpful Critical Review
Nov 09, 2010

I followed the recipe pretty much exactly since no one had rated or reviewed it yet. The only change I made was substituting spinach leaves for bok choy since I didn't have any on hand - I just added the spinach leaves to the wok just before serving so they would wilt from the heat. I didn't add any extra salt since it was already pretty salty from the fish sauce and oyster sauce. We served it over steamed rice. My husband really really liked it. Good recipe and nice to use up any extra broccoli and cauliflower you might have on hand.

 

9 Ratings

Feb 02, 2011

This tastes really good, it hit the spot. I did nto have Cauliflower nor fish sauce. I used Soy sauce instead.

 
Aug 25, 2012

Very good!

 
May 02, 2012

It's a lot of chopping and prep, but was quite tasty. I liked the massive veggie usage! I would suggest that this dish needs NO additional salt, because it obtains quite enough from the fish sauce. I used hoisin sauce instead of the oyster sauce it called for and liked it.

 
Aug 15, 2011

Not bad! I didn't have any cauliflower or carrots, so I just used all broccoli. Also, didn't have any oyster sauce so I used soy sauce instead. I served this on a bed of vermicelli. Bf really liked the dish but wasn't too thrilled with the vermicelli, but that's not the recipe! I thought this was a pretty good, quick Asian type meal. Thanks for the recipe.

 
Apr 07, 2013

I was very suprised when my kids loved this. I wasn't to sure they would but it was great. I followed the recipe as written and it was great.

 
Sep 20, 2012

i made some changes, like sauteeing the garlic in hot oil first. mainly, i cooked for a shorter period of time because i like my veggies crisp: leaving the onions in only for a couple of minutes, cooking my shrimp+bok choy+carrot mix for just 10 min instead of 15, and throwing in the green onions at the end with the sauce mix and leaving the medium heat on for one minute. by the way, there was absolutely no need for extra salt, as the fish sauce is quite salty enough! i only followed the recipe loosely but was pleased with how it turned out.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 916 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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