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.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6