Cap cai sometimes spelled Cap cay is Hokkien

Hokkien

Hokkien is a Hokkien word corresponding to Standard Chinese "Fujian". It may refer to:* Hokkien dialect, a dialect of Min Nan Chinese spoken in Southern Fujian , Taiwan, South-east Asia, and elsewhere....

-derived term of a popular Chinese Indonesian

Chinese Indonesian

Chinese Indonesians, also called the Indonesian Chinese, are an overseas Chinese group whose ancestors emigrated from China to Indonesia, formerly a colony of the Netherlands known as the Dutch East Indies...

 stir fried vegetable dish that originates from Fujian cuisine

Fujian cuisine

Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" , as well as...

.

Various vegetables such as cauliflower

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed...

, cabbage

Cabbage

Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...

, Chinese cabbage

Chinese cabbage

Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...

, Napa cabbage

Napa cabbage

Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...

, carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

, baby corn

Baby corn

Baby corn or candle corn is a cereal grain taken from corn harvested early while the ears are very small and immature. It typically is eaten whole–cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked. Baby corn is...

, mushroom

Auricularia auricula-judae

Auricularia auricula-judae, known as the Jew's ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder...

, and leek

Leek

The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...

 were chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped garlic

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...

 and onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

 with salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

, soy sauce

Soy sauce

Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

, ang ciu Chinese cooking wine and oyster sauce

Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and some versions may be darkened with caramel, though high...

 for taste. The liquid sauces were thickened using maizena (corn starch). Cap cai could be made as vegetarian dish, or mixed with meats such as chicken meat, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso

Bakso

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken,...

(meatballs). The type and numbers of vegetables could be different according to recipe variations and the availability of vegetables in each households, however the most common vegetables in simple Cap cai are cauliflower, cabbage and carrot.