Cap-Chai [Mixed Veggie Stir-Fry]

Cap Chai means mixed vegetables. It’s in Hokkien, one of many chinese dialects. I think the mandarin should be za-cai.cimg7689.JPG

As the name suggest, it means mixed of many vegetables. Well, in fact, not only vegetables are involved, we can use other stuff like mushrooms, meatball, sausages, sliced-meat, prawn etc. Some materials like tomato and potato are not suitable though.  I think tomato is not suitable for it has too much distinct taste on its own. Potato, hmm…well, you can use potato if you like, but i don’t like it (hehehe).

cimg7568.JPGMom’s style is using these stuff. This recipe is using cauliflower, cai-sim, white cabbage, carrot, prawn, shiitake mushroom, button mushroom, fishball, sliced pork, onion and garlic. Cut all into smaller pieces.


How to:

  • Heat up the wok and add cooking oil. Let it heat up for half minute.
  • Put in cut garlic and small red onion. Fry for half min. You can start putting in the stuff. Start from the stuff that gets longer to cook such as shiitake mushroom and carrot.
  • Shiitake mushroom ->carrot -> prawn and meat -> cauliflower -> leafy vegetable, fish ball, button mushroom.
  • Add fish sauce (2 pumps) and pepper. And stir-fry for 3 min.
  • Add water and cover for another 3 min. Open the cover and add oyster sauce.
  • Stir and it’s done. 😀 It takes at most 15 minutes for preparation and cooking.



4 Responses to “Cap-Chai [Mixed Veggie Stir-Fry]”
  1. Chap Chai says:

    Chap Chai….is this what you mean?

  2. Jessy Oskar says:

    Indonesian call it Cap Chai….hehehehehe… thanks for the receipt.

  3. So delicious… Love this capchai… 🙂

  4. Amalina says:

    can i use soya sauce and oyster sauce instead ?

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