Stir Fry Vegetables Recipe : Capcay Goreng

Stir Fry Vegetables

Stir fry vegetables or Capcay Goreng is one of my favorite veggies dishes. "Cap" in Chinese means "ten". So, when making Capcay, at least we put 10 ingredients. The fact that I have a "half" Chinese blood, makes me miss my home-country dishes.  Capcay Goreng means 10 stir-fry mixed vegetable.

This "Capcay Goreng" recipe is more or less (almost) similar like the one I had in my home country. While in Canada, I couldn't find something similar or at least "proper" with my Indonesian's taste.

How to make Capcay:

1. Chicken
2. Shrimp
3. Fish Tofu
4. Meat ball/Fish ball
5. Carrots
6. Cauliflower
7. Red Pepper
8. White Chinese Cabbage
9. Bok Coy/ Yu Choy
10. Mushroom

 Spices : garlic, salt, pepper, corn starch,1-2 tbsp Oyster Sauce and Fish Sauce

• Just same like making  Fried Noodles (click the recipe here,) you have to cut, wash and drain all the ingredients, and cook the raw ingredients first until well done.
•  After that, just put the "hard" vegetables first, like Carrots and Cauliflower, then Red Pepper, etc - put them one by one.
• Last one, add 1-2 glass of water which have been mixed by 1 tbsp of cornstarch and Oyster sauce and Fish Sauce.



Minced Garlic

• Mix them well and.... taste it! If you feel that it's salty enough, don't put anymore salt. :)

Tips when making Capcay Goreng:

Remember, Oyster Sauce and Fish Sauce are salty. So BE CAREFUL WHEN ADDING salt.  :) *Control your blood pressure* :D :D
Tips#2:
Do not over-cook the veggies. After adding the final ingredients (Bok Coy), stir them a while, turn off the stove, and close the lid pan so the veggies tastes are still "fresh",crunchy and not too soggy.

Other English Recipes : Broccoli with Chicken, Tofu and Mushroom
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