Recipe: Delicious Vegetarian Cap Cay

Vegetarian Cap Cay. Cap cay is Indonesian food that is from the influence of Chinese food. Indonesian people already adapt this recipe and is eaten everywhere throughout Indonesia by everybody, not only by Indonesian Chinese. Welcome to my channel :) Stay inside and stay safe all.

Shutterstock koleksiyonunda HD kalitesinde Cap Cay Healthy Vegetarian Chinese Indonesian temalı stok görseller ve milyonlarca başka telifsiz stok fotoğraf, illüstrasyon ve vektör bulabilirsiniz. Cap cay is stir fry vegetable dish originally from China however it is become common and popular Many cap cay add with meat, meet ball, seafood but if you are vegetarian then ask for no meet. Cap Cay is a vegetarian food that actually originated from China. You can have Vegetarian Cap Cay using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetarian Cap Cay

1. Prepare 1 tablespoon of vegetable oil.
2. You need 1 cm of ginger, minced or smashed.
3. Prepare 3 cloves of garlic, minced.
4. Prepare 1 of carrot, thinly sliced at an angle.
5. You need 100 gr of broccoli.
6. It's 100 gr of baby bok choy.
7. Prepare 1/4 of red bell pepper.
8. You need 1/4 of yellow bell pepper.
9. It's 1/4 of orange bell pepper.
10. Prepare 1 of tomato, divide into 8.
11. Prepare 100 gr of button mushroom (you can also use shiitake mushroom or oyster mushroom).
12. You need 2 tablespoons of mushroom sauce.
13. Prepare 3 tablespoons of tomato ketchup.
14. It's 75 ml of water.
15. It's of salt and pepper.
16. You need 2 teaspoons of corn starch mixed with a little water.

This Chinese dish is then modified to Any kinds of meat used in Cap Cay can be asked to be excluded. The vegetables in the dish are. Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian stir-fried vegetable dish that originates from Fujian cuisine. Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms.

Vegetarian Cap Cay instructions

1. Cut broccoli and baby bok choy. Put them into boiling water for 1 minute. Set aside..
2. Heat the vegetable oil in a wok over medium heat. Sauté the garlic and ginger until fragrant..
3. Add the carrot. Stir until the carrot half cooked..
4. Add mushroom sauce, tomato ketchup, and water. Bring it to boil..
5. Add button mushrooms, broccoli, red, yellow, and orange bell peppers, baby bok choy, and tomato. Cook for about 30 seconds..
6. Season with salt and pepper..
7. Add cornstarch mixture. Stir until the sauce thickened. Serve warm with white rice. Enjoy! 😋.

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