Indonesian · PANTRYHOP RECIPE
Cap Cay Kuah
30 minutes · 4 servings · omnivore
Indonesian cap cay comes from Chinese-Indonesian cooking and is a familiar mixed-vegetable dish.
Ingredients
Check you have the quantities below.
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 cup carrot, sliced
- 2 cups cauliflower florets
- 2 cups cabbage, chopped
- 1 cup snap peas
- 200 g shrimp or chicken, optional
- 2 cups water or chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 tablespoons cornstarch + 3 tablespoons water cornstarch mixed with water
Let’s make it
- Heat oil and cook garlic and onion for 1 minute.
- Add carrot, cauliflower, cabbage, snap peas, and shrimp or chicken if using. Stir-fry 2 minutes.
- Pour in water or stock, soy sauce, and salt. Simmer 5 to 7 minutes until vegetables are tender and meat is cooked through.
- Stir in cornstarch slurry and cook 1 minute to thicken slightly.
Cut the vegetables small and keep the broth light for easy family bowls.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →