Cap Cai Stir-Fry with Colorful Vegetables

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) snow peas 1 cup (150g) snow peas
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 cups (200g) bok choy, chopped 2 cups (200g) bok choy, chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5g) sugar 1 teaspoon (5g) 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: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the julienned carrot, sliced bell pepper, snow peas, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
4. 4.
   Add the chopped bok choy and continue stir-frying for another 2 minutes.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper.
6. 6.
   Pour the sauce over the vegetables and stir-fry for an additional 2 minutes until the sauce coats the vegetables evenly.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Bok Choy — Make sure to thoroughly wash the bok choy leaves to remove any dirt or sand trapped between the stems. Separate the leaves from the stems and chop them separately, as the stems require slightly longer cooking time.
• Snow Peas — Trim the ends of the snow peas and remove the stringy fiber along the sides before using them in the recipe.

Tips & Tricks

• For a spicier version, add a teaspoon of chili flakes or a chopped chili pepper to the stir-fry.
• Feel free to customize the vegetable selection based on your preference and seasonal availability.
• To add a protein element, you can include tofu, seitan, or tempeh in the stir-fry.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cap Cai stir-fry hot as a main dish accompanied by steamed rice or noodles. Garnish with fresh cilantro or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the colorful stir-fried vegetables on a serving platter, allowing their vibrant hues to shine through. Consider using a traditional Chinese-style serving dish or a decorative bowl to enhance the visual appeal.