Javanese Capcay Recipe

Ingredients:

• 250g chicken breast, cut into pieces
• 100g shrimp, peeled and deveined
• 100g cabbage, chopped
• 1 carrot, sliced
• 50g green beans, cut into pieces
• 50g broccoli florets
• 50g cauliflower florets
• 1 tomato, cut into wedges
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 2 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 200ml chicken broth
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• Salt to taste

Instructions:

1. Heat cooking oil in a large wok or pan over medium heat. Sauté minced garlic and sliced onion until fragrant.
2. Add chicken pieces and cook until no longer pink. Add shrimp and cook until it turns orange.
3. Add carrots, green beans, broccoli, and cauliflower. Stir-fry for 3-5 minutes until slightly tender-crisp.
4. Pour in chicken broth. Bring to a boil, then reduce heat and let it simmer for 5 minutes.
5. Add cabbage and tomato wedges.
6. Season with oyster sauce, soy sauce, sesame oil, white pepper, sugar, and salt to taste. Stir well to combine.
7. Pour in the cornstarch mixture, stirring continuously until the sauce thickens.
8. Cook for another 2-3 minutes until all vegetables are cooked but still retain a slight crunch.
9. Serve hot with steamed rice.