STIR MIXED VEGETABLES WITH PRAWN (CAPCAY SAYUR DENGAN UDANG)

Chinese Peranakan (mixed Chinese/Malaysian descendants) restaurants in Indonesia will most certainly have this dish on their menu. Capcay means mixed vegetable. This dish tends to be more watery than other stir fry vegetables. 

Serves: 4 

Ingredients:

- 200 grams broccoli

- 200 grams cauliflower

- 1 carrot finely sliced on the diagonal

- 100 grams white chinese cabbage, medium cut

- 100 grams baby corn, sliced on the diagonal

- 100 grams black mushroom, medium cut

- 100 grams mustard green leaves, medium cut

- 300 grams medium sized prawn, peeled with the black vein running down the back scrapped off

- 3 cloves garlic

- 2 tablespoons rice wine

- Salt

- Ground white pepper

- 2 tablespoons oyster sauce

- 1 tablespoon corn flour mixed with 2 tablespoons of water

- 4 tablespoons olive oil

Methods:

1. Add the medium cut broccoli and cauliflower to hot water, cook on a high heat until the water starts boiling. Remove the vegetables and place them into a bowl of iced water to stop them cooking, set aside. 

2. Pour 4 tablespoons of olive oil into the wok, set on a high heat, once the oil is hot, turn it down to medium heat. 

3. Fry the garlic until it is cooked, but not burned. 

4. Add rice wine, cook until it has evaporated. 

5. In the following order, stirring well each time you drop in new ingredients, add:

- the baby corn

- the mushrooms

- the prawns, stir well

- the white chinese cabbage and mustard green leaves

- oyster sauce

- the corn flour already mixed in with the water, salt, and pepper

- the cooked broccoli and cauliflower, stir well

6. Stir well. 

7. Serve while hot.