Cherry & Dennis Recipes
Indonesian Stir-Fried Mixed Vegetables
印尼炒什菜
Recipe overview
This Indonesian cap cay combines chicken, prawns and mixed vegetables in a light garlicky oyster sauce, keeping the vegetables crisp for a practical family dinner.
01
Ingredients
Main ingredients
- 250 g chicken thighs
- 150 g prawn
- 150 g broccoli
- 150 g cauliflower, about 500g
- 100 g carrot
- 150 g napa cabbage
- 100 g mushroom
Sauce
- 3 clove garlic
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp cornstarch
- 120 ml water
- 2 tbsp cooking oil
- 1/4 tsp white pepper
- to taste salt
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- wok
- spatula
- tongs
- food thermometer
- serving plate
03
Steps
Step 1
Inspect Ingredients
Inspect and wash all vegetables; keep the raw chicken and prawns on a separate clean tray.
Step 2
Cut Vegetables
Cut broccoli and cauliflower into small florets, slice carrot and mushrooms, and cut napa cabbage into 4 cm pieces.
Step 3
Prepare Proteins
Cut chicken into 3 cm pieces, pat the prawns dry, then wash hands, knife and board.
Step 4
Mix Sauce
Mix oyster sauce, soy sauce, cornstarch, water, white pepper and salt until smooth.
Step 5
Heat Wok
Heat the wok for 1 minute over medium-high heat, then add the oil.
Step 6
Cook Chicken Prawns
Stir-fry chicken for 3 minutes, add prawns, and cook 1–2 minutes more until chicken reaches 75°C and prawns are opaque; transfer out.
Step 7
Saute Garlic
Add garlic to the same wok and stir-fry for 30 seconds until fragrant, without browning.
Step 8
Stir Fry Firm Vegetables
Add broccoli, cauliflower and carrot; stir-fry for 3 minutes so their colour stays bright.
Step 9
Add Soft Vegetables
Add napa cabbage and mushrooms and toss for 2 minutes until just beginning to soften.
Step 10
Return Proteins
Return the cooked chicken and prawns and toss with the vegetables for 1 minute.
Step 11
Thicken Sauce
Stir the sauce again, pour it around the wok edge, and toss 60–90 seconds until lightly thickened.
Step 12
Serve
Turn off the heat and serve immediately while the vegetables remain crisp and the proteins are piping hot.
Common mistakes
- Do not add every ingredient at once; follow the sequence so each component reaches the correct doneness.
Tips
Taste immediately before serving because prepared sauces vary in saltiness.
