How to Make Cap Cai - A Step-by-Step Guide

Cap Cai, also known as chap choy or stir-fry mixed vegetables, is a popular and versatile Chinese dish that is filled with a variety of colorful and nutritious vegetables. This dish is a staple in Chinese cuisine and is beloved for its simplicity, freshness, and delicious flavors. It is a versatile dish that can incorporate various vegetables, making it a perfect way to use up leftover produce in your kitchen.

The name "Cap Cai" translates to "mixed vegetables" in both Cantonese and Manda...

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Ingredients

  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 onion, thinly sliced
  • 10 ounces peeled and deveined medium shrimp (30-40 per pound)
  • 1 head bok choy, chopped
  • 1 ½ cups chopped broccoli
  • 1 ½ cups chopped cauliflower
  • 1 large carrot, thinly sliced at an angle
  • 3 green onions, chopped
  • ⅔ cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4

  • Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
  • Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.
  • Nutrition

    250 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 106mg
    • Sodium: 819mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 19g
    • Vitamin C: 106mg
    • Calcium: 211mg
    • Iron: 4mg
    • Potassium: 800mg