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Cap cai: Difference between revisions

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Indonesian stir-fried mixed vegetables

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Cap cai

Cap cai
Course	Main course
Place of origin	China
Region or state	Southeast Asia
Serving temperature	Hot
Main ingredients	Stir-fried vegetables
Variations	Cap cai kuah (soupy) and Cap cai goreng (dry)

Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.^[1]

Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch.^{[citation needed]}

Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liverorgizzard, beef, fish, shrimporcuttlefish, and slices of beef or fish bakso (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.^{[citation needed]}

See also

• Chop suey
• Japchae
• Peranakan cuisine

References

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