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Before you jump to Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.
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The kitchen by itself gives you many small methods by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Mostly, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to chap-chaai/cap cai (indonesian chinese stir fry mixed vegetables) recipe. You can cook chap-chaai/cap cai (indonesian chinese stir fry mixed vegetables) using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables):
- Use 2 of carrot.
- Take 2 of cabbage.
- Provide 100 gram of mushroom (i use button mushroom/champignon).
- Prepare 2 of pokchoy (chinese cabbage).
- Take 1 of frying beaten egg (optional).
- Get 1 of garlic.
- Take 1 tsp of black pepper.
- Use of Sauce:.
- Take 4 tbsp of oyster sauce.
- Provide 1 tsp of salt.
- Use 1 tsp of buillon powder (optional).
- Get 2 tbsp of flour.
- Prepare 100 ml of water.
- Provide 3 tbsp of vegetable oil.
Steps to make Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables):
- Wash all the vegetable ingredients.
- Chop-chop pokcoy (chinese cabbage).
- Chop-chop cabbage.
- Chop-chop carrot and mushroom.
- Chop-chop fried egg.
- Heat pan and add vegetable oil and garlic and black pepper. Then stir fry carrot until cooked, add mushroom inside. Then stir fry. Add chopped cabbage, chinese cabbage and egg. Stir fry.
- Add salt, buillon powder, oyster sauce then stir fry again.
- Put flour in a glass then add water. Then disolve the flour. Then add it in frying pan. Then Stir fry all until cooked. Then test taste if you still need salt you can add it.
- Serve it. We usually serve it with rice.
Add in the gluten along with the liquids from the cans. Throw in the cauliflower and broccoli and stifry to mix. Chao Qing Cai (stir fried spinach) Doufu Baicai (tofu with wongbok) Foshougua Chao Rou Pian (Sichuan pork with choko) Fu Rong Dan (egg fuyung) Gong Bao Ji Ding (Gong bao chicken) La Bai Cai (spicy stir-fried cabbage) Mapo Doufu (spicy tofu) Mu-er Rou (wood fungus with pork and egg) Rou Si Xiao Qie Zi (eggplant with pork) Sichuan Suan La Huang Gua (pickled cucumber) Suan La Bai Cai. To make a great vegetable stir fry, you only need three components: Mixed vegetables + fresh aromatics + stir fry sauce However, to make the BEST vegetable stir fry, I added another component to the formula Mixed vegetables + fresh aromatics + stir fry sauce + "Umami bomb" This Indonesian stir-fry is usually based on vegetables such as cabbage, carrots, cauliflower, leeks, mushrooms, or Chinese broccoli, but it is occasionally prepared with the addition of beef, shrimps, chicken, or fish meatballs. Chap chye (also cap cai and cap cay) is the Hokkien-derived term for a popular Chinese Indonesian stir-fried vegetable dish that originates from Fujian cuisine.
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