Cap Cai has quickly become one of my favorite dishes in #Indonesia! 🇮🇩 #capcai It’s
actually Chinese-Indonesian fusion, originating from Fujian. It is usually vegetarian and you pay extra for meat. This one was of course #vegan!
Various #vegetables such as #cauliflower, #cabbage, Chinese cabbage, Napa cabbage, carrot, baby #corn, #mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped #garlic and #onion with salt, sugar, #soysauce, Chinese cooking wine and vegan oyster sauce are added for flavour. The liquid sauce is thickened using corn starch. Here they also added some #veganmeat pieces! It was delicious and a great way to get in your daily #veggies!
