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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 Strength Enhancing Snack foods.

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You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.

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 have chap-chaai/cap cai (indonesian chinese stir fry mixed vegetables) using 14 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables):

1. Use 2 carrot
2. Provide 2 cabbage
3. Provide 100 gram mushroom (i use button mushroom/champignon)
4. Provide 2 pokchoy (chinese cabbage)
5. Use 1 frying beaten egg (optional)
6. Use 1 garlic
7. Prepare 1 tsp black pepper
8. Get Sauce:
9. Use 4 tbsp oyster sauce
10. Get 1 tsp salt
11. You need 1 tsp buillon powder (optional)
12. Get 2 tbsp flour
13. You need 100 ml water
14. Prepare 3 tbsp vegetable oil

Steps to make Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables):

1. Wash all the vegetable ingredients
2. Chop-chop pokcoy (chinese cabbage)
3. Chop-chop cabbage
4. Chop-chop carrot and mushroom
5. Chop-chop fried egg
6. 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
7. Add salt, buillon powder, oyster sauce then stir fry again
8. 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
9. 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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