Cap Cai

Cap Cai

eliza

"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

45 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 11 Ratings

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Most helpful positive review

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

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...

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Least positive
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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.

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

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...

Very good!

Just didn't care for it overall.

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 s...

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 reall...

This recipe has promise. I didn't have much broccoli, so it was a little heavy on Cauliflower. Also didn't have any fish sauce on hand. Thought there could have been a bit more flavour, and w...

I'm an Indonesian currently living abroad. I made this recipe and it tasted like the capcai (or capcay) my mother made at home! It was such a nice surprise. Very easy to make and healthy :)

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