Cap Cay: Chinese-Indonesian Stir-Fried Vegetables
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Cap cay (from Hokkien *cap cai*, "ten vegetables") — a Chinese-Indonesian stir-fry of mixed vegetables in a cornstarch-thickened sauce. The vegetables (cabbage, carrot, cauliflower, baby corn, mushroom, snow peas — MOSTLY European introductions via the colonial period) are wok-fried rapidly and sauced with oyster sauce, soy sauce, and garlic. This is Chinese technique with Dutch-introduced vegetables in an Indonesian kitchen.
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The Thread
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Flavour Context
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Pillars V — VII
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