Cap Cai

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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.

—KRISTON SCOTT

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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.

—Mia007

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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.

—Jennifer

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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.

—Rabbit

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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.

—pomplemousse

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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.

—kellie81

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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.

—yoojin

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Aug 25, 2012

Very good!

—marketingmad

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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.

Nutritional Information

Cap Cai

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 250
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 1.9g 10 %
Cholesterol 106mg 35 %
Sodium 916mg 37 %
Potassium 800mg 22 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 4.4g 17 %
Protein 18.9g 38 %
** Sugars 6.4g
Vitamin A 171 %
Vitamin C 176 %
Calcium 26 %
Iron 35 %
Thiamin 15 %
Niacin 31 %
Vitamin B6 35 %
Magnesium 29 %
Folate 77 %

* 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.