Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Various vegetables such as cauliflower, cabbage, Napa cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce are added for flavour.
Cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs).