Indonesian Stir-Fried Vegetables (Cap Cai)
Cap cai Say it: CHOP-chai
Cap cai is a beloved Chinese-Indonesian stir-fry featuring a colorful mix of vegetables, often with chicken, shrimp, or pork. Popular throughout Indonesia, it is a quick everyday meal that appears on family tables and at street stalls alike. The dish balances crisp-tender vegetables with a savory, slightly sweet sauce thickened by cornstarch. Its name comes from the Hokkien "chap chye," meaning mixed vegetables, and it showcases the fusion of Chinese cooking techniques with local Indonesian flavors.
Indonesian Stir-Fried Vegetables (Cap Cai)
Cap cai
Pronounced CHOP-chai
- Serves
- 4
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare all vegetables and proteins so they are ready to cook quickly. Pat the chicken and shrimp dry.
Heat 2 tbsp (30 ml) oil in a large wok or skillet over high heat until shimmering. Stir-fry the chicken slices for 2-3 minutes until no longer pink.
Add the shrimp and cook for 1 minute until they just turn opaque. Remove chicken and shrimp to a plate and set aside.
Add the remaining 1 tbsp (15 ml) oil to the wok. Stir in the garlic and onion; cook 30 seconds until fragrant but not browned.
Add the carrot, cauliflower, and broccoli. Stir-fry for 2 minutes until the vegetables brighten and begin to soften at the edges.
Toss in the cabbage and snow peas. Cook another 1-2 minutes, keeping everything crisp-tender.
Return the chicken and shrimp to the wok. Pour in the chicken broth, oyster sauce, soy sauce, fish sauce, sugar, and white pepper. Stir to combine.
Give the cornstarch slurry a quick stir and pour it into the center of the wok. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 30 seconds.
Remove from heat, sprinkle with green onions, and serve immediately.
Regional variants
Some home cooks add mushrooms, baby corn, or bok choy. A vegetarian version omits meat and uses vegetable broth with extra soy sauce instead of oyster sauce and fish sauce.
Cook's notes
- Cut all vegetables to similar sizes so they cook evenly and finish at the same time.
- Use high heat and keep ingredients moving to achieve the signature crisp-tender texture without becoming soggy.
- Adjust the sauce thickness by adding a little more broth or cornstarch slurry if needed.
Serve with
Steamed white rice and chili sauce (sambal) on the side.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and gently reheated in a hot wok with a splash of water.
