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Cap Cay (Indonesian Chop Suey)

Posting Date: 01/27/16

Cap Cay (Indonesian Chop Suey)

Cap Cay (Indonesian Chop Suey) is popular in Indonesia and originated from China. It can be found in Chinese restaurants there. Cap Cay is Indonesian version of Chop Suey. You can find Chop Suey in the menu of Chinese restaurants in US. If you have never had Chop Suey before, it is stir fry vegetables with meat in a gravy sauce. It is delicious and easy to make. The Chop Suey you find in US normally comes with bean sprouts as 1 of the vegetables. In Indonesia, Cap Cay doesn't use bean sprouts. The meat used is normally sliced beef or fish meatballs (click here to find info about meatballs used), chicken, or shrimp. The vegetables used are normally bok choy, mushrooms, snap peas, carrots, cabbage, and cauliflowers. However, you can use any vegetables you want. I sometimes use bell pepper, broccoli, celery, etc. To make it vegetarian, you omit the meat and replace it with tofu. What makes Cap Cay is the gravy sauce. It is made of water, corn starch as a thickener, chicken stock, soy sauce, and oyster sauce. To make it vegetarian, use vegetable stock and vegetarian oyster sauce which is made of mushrooms, instead of oyster. In Indonesia, Cap Cay is served over warm rice.


  • 2 tablespoons vegetable oil
  • 2 cloves of garlic, minced
  • 0.5" of ginger, peeled and grated
  • 1 piece of skinless and boneless chicken breast, cut into bite size (substitute with tofu to make it vegetarian)
  • 1 tomato, diced
  • 1 carrot, cut diagonally
  • 10 snap peas
  • 8 mushrooms, diced
  • 1/2 cup of chopped cabbage
  • 1 cup of chopped bok choy
  • 1/2 cup chicken stock (substitute with vegetable stock to make it vegetarian)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (substitute with vegetarian oyster sauce to make it vegetarian)
  • 1/2 teaspoon sugar
  • 1 teaspoon corn starch
  • salt (to taste)
  • pepper (to taste)


  1. Heat vegetable oil on a skillet over medium high heat.
  2. Saute garlic and ginger until aromatic.
  3. Add chicken and cook it until it is no longer pink.
  4. Add tomato and carrot and cook until carrot is tender crisp.
  5. Add snap peas, cabbage, mushrooms, and bok choy. Stir fry it for about 1 min.
  6. In a bowl, mix chicken stock with soy sauce, oyster sauce, sugar, and corn starch. Whisk them. Add the sauce to the skillet and cook until the sauce starts to boil and thicken. Add salt and pepper to taste.
  7. Serve it with warm rice.

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