American Chinese Cap Cai

Ingredients

American Chinese Cap Cai differs from its Chinese counterpart in a few ways. While the original Chinese Cap Cai often includes ingredients like bamboo shoots, water chestnuts, and Chinese cabbage, the American Chinese version incorporates vegetables commonly found in American cuisine, such as bell peppers and carrots. The sauce in American Chinese Cap Cai may also have a slightly sweeter and less spicy flavor profile compared to the original Chinese version. We alse have the original recipe for Cap cai, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 cup sliced mushrooms 1 cup sliced mushrooms
• 2 cups bok choy, chopped 2 cups bok choy, chopped
• 1 cup snow peas 1 cup snow peas
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the minced garlic and sliced onion to the skillet and sauté until fragrant and slightly softened.
3. 3.
   Add the bell peppers, carrots, and mushrooms to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.
4. 4.
   Add the bok choy and snow peas to the skillet. Continue stir-frying for another 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, salt, and pepper.
6. 6.
   Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
7. 7.
   Remove from heat and serve the American Chinese Cap Cai hot as a main course or as a side dish.

Treat your ingredients with care...

• Bok Choy — Separate the leaves from the stalks and cook the stalks slightly longer than the leaves to ensure both have the desired texture.
• Snow peas — Trim the ends and remove the stringy fibers before adding them to the dish.
• Oyster sauce — If you prefer a vegetarian or vegan version, substitute the oyster sauce with a vegetarian oyster sauce or a combination of soy sauce and mushroom sauce for a similar umami flavor.

Tips & Tricks

• For added flavor, you can include a teaspoon of grated ginger or a dash of Chinese five-spice powder to the sauce.
• Adjust the level of spiciness by adding a pinch of red pepper flakes or a drizzle of sriracha sauce.
• To make it a heartier main course, you can add cooked chicken, shrimp, or tofu to the stir-fry.
• Serve the American Chinese Cap Cai with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the American Chinese Cap Cai hot as a main course accompanied by steamed rice or noodles. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the colorful stir-fried vegetables on a large serving platter, allowing the vibrant hues to shine through. Consider using a traditional Chinese-style serving dish or a modern ceramic plate to enhance the visual appeal of the dish.