This is a yummy Chinese-Indonesian vegetable dish that you'll find in restaurants all over Jakarta. It's a great pescetarian dish, too. We usually serve it with brown rice and a fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken.

eliza

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.

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  • Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Nutrition Facts

250 calories; protein 18.9g; carbohydrates 18.7g; fat 11.9g; cholesterol 106.4mg; sodium 818.8mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2012
This is a very tasty stir fry! The only difference I made was substituting napa cabbage for bok choy. I served it with the Peanut Butter Noodles recipe. Read More
(12)

Most helpful critical review

Rating: 3 stars
11/09/2010
I followed the recipe pretty much exactly since no one had rated or reviewed it yet. The only change I made was substituting spinach leaves for bok choy since I didn't have any on hand - I just added the spinach leaves to the wok just before serving so they would wilt from the heat. I didn't add any extra salt since it was already pretty salty from the fish sauce and oyster sauce. We served it over steamed rice. My husband really really liked it. Good recipe and nice to use up any extra broccoli and cauliflower you might have on hand. Read More
(5)
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/12/2012
This is a very tasty stir fry! The only difference I made was substituting napa cabbage for bok choy. I served it with the Peanut Butter Noodles recipe. Read More
(12)
Rating: 4 stars
02/02/2011
This tastes really good it hit the spot. I did nto have Cauliflower nor fish sauce. I used Soy sauce instead. Read More
(10)
Rating: 3 stars
11/09/2010
I followed the recipe pretty much exactly since no one had rated or reviewed it yet. The only change I made was substituting spinach leaves for bok choy since I didn't have any on hand - I just added the spinach leaves to the wok just before serving so they would wilt from the heat. I didn't add any extra salt since it was already pretty salty from the fish sauce and oyster sauce. We served it over steamed rice. My husband really really liked it. Good recipe and nice to use up any extra broccoli and cauliflower you might have on hand. Read More
(5)
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Rating: 5 stars
06/02/2015
I'm an Indonesian currently living abroad. I made this recipe and it tasted like the capcai (or capcay) my mother made at home! It was such a nice surprise. Very easy to make and healthy:) Read More
(3)
Rating: 4 stars
05/02/2012
It's a lot of chopping and prep but was quite tasty. I liked the massive veggie usage! I would suggest that this dish needs NO additional salt because it obtains quite enough from the fish sauce. I used hoisin sauce instead of the oyster sauce it called for and liked it. Read More
(3)
Rating: 5 stars
08/25/2012
Very good! Read More
(2)
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Rating: 2 stars
06/04/2012
Just didn't care for it overall. Read More
(2)
Rating: 5 stars
04/07/2013
I was very suprised when my kids loved this. I wasn't to sure they would but it was great. I followed the recipe as written and it was great. Read More
(2)
Rating: 4 stars
09/20/2012
i made some changes like sauteeing the garlic in hot oil first. mainly i cooked for a shorter period of time because i like my veggies crisp: leaving the onions in only for a couple of minutes cooking my shrimp bok choy carrot mix for just 10 min instead of 15 and throwing in the green onions at the end with the sauce mix and leaving the medium heat on for one minute. by the way there was absolutely no need for extra salt as the fish sauce is quite salty enough! i only followed the recipe loosely but was pleased with how it turned out. Read More
(2)
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