Recipe: Quick and easy Indonesian vegetable stir fry, Cap Cai - Hindustan Times

Name: Recipe: Quick and easy Indonesian vegetable stir fry, Cap Cai - Hindustan Times
Ingredients: 1 cup chicken stock or water; 2 Tbsp cooking oil; 100 gram boneless skinless chicken thigh thinly sliced (optional, can use tofu too); 6 large prawns peeled and deveined (optional); 50 gram sugar snap peas; 10 large broccoli/cauliflower florets boiled in water but still firm; 5-6 cremini mushrooms sliced; 2 medium carrots thinly sliced; 1 bunch yu choy/chinese broccoli washed and roughly cut into large pieces; 1 large tomato cut into wedges; 2 cloves garlic finely chopped; 1- inch ginger peeled and finely chopped; 4 stalks green onion separate into white and green parts; 2 Tbsp oyster sauce; 1/4 tsp sugar; Salt and white pepper powder to taste; 2 Tbsp corn starch dissolved in 2 Tbsp water more if needed

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Cap Cai consists of a medley of vegetables including mushrooms, bok choy, carrots, beans, broccoli, cauliflowers, snap peas and seasoned simply with oyster sauc

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Ingredients

1 cup chicken stock or water
2 Tbsp cooking oil
100 gram boneless skinless chicken thigh thinly sliced (optional, can use tofu too)
6 large prawns peeled and deveined (optional)
50 gram sugar snap peas
10 large broccoli/cauliflower florets boiled in water but still firm
5-6 cremini mushrooms sliced
2 medium carrots thinly sliced
1 bunch yu choy/chinese broccoli washed and roughly cut into large pieces
1 large tomato cut into wedges
2 cloves garlic finely chopped
1- inch ginger peeled and finely chopped
4 stalks green onion separate into white and green parts
2 Tbsp oyster sauce
1/4 tsp sugar
Salt and white pepper powder to taste
2 Tbsp corn starch dissolved in 2 Tbsp water more if needed