Vegetarian Cap-cay

Cap Cay is a famous Chinese Indonesian stir fried vegetables dish. Cap Cay will be made as vegetarian dish, or blended with meat which includes hen, pork, diverse styles of seafood, or meatballs. The most important elements of this scrumptious dish are blended vegetables pro with oyster sauce, salt, pepper, and Chinese cooking wine. Today I made the vegetarian model of Cap Cay. Instead of using oyster sauce l placed mushroom sauce for a replacement. And for the vegetables l used baby bok choy, broccoli, carrot, tomato, mushroom, pink, yellow, and orange peppers.

Ingredients

• 1 tablespoon vegetable oil
• 1 cm ginger, minced or smashed
• 3 cloves garlic, minced
• 1 carrot, thinly sliced at an attitude
• 100 gr broccoli
• 100 gr baby bok choy
• 1/4 crimson bell pepper
• 1/4 yellow bell pepper
• 1/4 orange bell pepper
• 1 tomato, divide into eight
• 100 gr button mushroom (you could also use shiitake mushroom or oyster mushroom)
• 2 tablespoons mushroom sauce
• 3 tablespoons tomato ketchup
• 75 ml water
• salt and pepper
• 2 teaspoons corn starch mixed with a touch water

Steps

1. Cut broccoli and infant bok choy. Put them into boiling water for 1 minute. Set apart.
2. Heat the vegetable oil in a work over medium heat. Sauté the garlic and ginger until aromatic. 
3. Add the carrot. Stir till the carrot half cooked.
4. Add mushroom sauce, tomato ketchup, and water. Bring it to boil.
5. Add button mushrooms, broccoli, purple, yellow, and orange bell peppers, infant bok choy, and tomato. Cook for about 30 seconds.
6. Season with salt and pepper.
7. Add cornstarch combination. Stir until the sauce thickened. Serve warm with white rice. Enjoy!

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