Cap cai: Difference between revisions

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| date = January 2020

'''Cap cai''', sometimes spelled '''cap cay''', ({{zh|t=雜菜|p=zácài|poj=cha̍p-chhài|l=mixed vegetables}}) is the [[Hokkien]]-derived term for a popular [[Chinese Indonesian]] stir-fried vegetable dish that originates from [[Fujian cuisine]].<ref>{{Cite book|url=https://books.google.co.uk/books?id=uRX5zMsCeNgC&pg=PA228&dq=cap+cay+stir+fry&hl=en&sa=X&ved=0ahUKEwjZytqTla7nAhWBmIsKHamvAeQQ6AEIKTAA#v=onepage&q=cap%20cay%20stir%20fry&f=false|title=Southeast Asia|last=Atiyah|first=Jeremy|date=|publisher=Rough Guides|year=2002|isbn=978-1-85828-893-2|location=London|pages=228|language=en|chapter=Indonesia}}</ref>

Various vegetables such as [[cauliflower]], [[cabbage]], [[Chinese cabbage]], [[Napa cabbage]], [[carrot]], [[baby corn]], [[Auricularia auricula-judae|mushroom]], and [[leek]] are chopped and stir-fried in a wok with small amount of cooking oil and water, added with chopped [[garlic]] and [[onion]] with [[salt]], [[sugar]], [[soy sauce]], ''ang ciu'' Chinese [[cooking wine]] and [[oyster sauce]] for taste. The liquid sauces were thickened using corn starch.{{Citation needed|date=January 2020}}

Cap cai can be made as a [[vegetarian]] dish, or mixed with meats such as [[chicken]] meat, [[liver]] or [[gizzard]], [[beef]], [[fish]], [[shrimp]] or [[cuttlefish]], 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|date=January 2020}}

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