Capcay (Indonesian-Chinese Mixed Vegetable Stir-Fry)
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Ingredients
- 250 g chicken breast fillets, diced
- 200 g raw king prawns, peeled
- 1 carrot, julienned
- 150 g cabbage, roughly chopped
- 100 g baby corn
- 100 g mangetout
- 2 tbsp oyster sauce
- 3 garlic cloves
- 1 tsp cornflour
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 246 kcal
- Protein
- 25.1 g
- Carbohydrate
- 7 g
- of which sugars
- 4.4 g
- Fat
- 12.2 g
- of which saturates
- 1.3 g
- Fibre
- 2.7 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the cornflour with 3 tablespoons water to make a slurry.
- 2
Heat the vegetable oil in a large wok over a high heat and fry the garlic for 30 seconds.
- 3
Add the chicken and fry for 4-5 minutes until no pink remains, then add the prawns and fry for 2 minutes until starting to turn pink.
- 4
Add the carrot, cabbage, baby corn and mangetout and stir-fry for 3-4 minutes until just tender.
- 5
Pour in the oyster sauce and the cornflour slurry and toss for 1-2 minutes until the sauce thickens and coats everything and the prawns are opaque all the way through.
- 6
Serve immediately with steamed rice.
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