Capcay is often the option to complete the vegetable menu at the dining table. Because the ingredients are easy and very practical way of processing and the other one capcay also very healthy food
150 grams of carrots, sliced oblique
Putren 50 grams of corn, sliced oblique
200 g cauliflower, cut per kutum
3 pieces of oyster mushrooms, soaked, cut into pieces
3 stalks caisim, sliced
100 grams of chicken thigh fillets, thinly sliced
4 pieces of veal meatballs, thinly sliced
100 grams of peeled shrimp
1 onion, sliced long
3 cloves garlic, roughly chopped
1 tablespoon oyster sauce
1/2 tablespoon fish sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
1/4 teaspoon chicken bouillon powder
1 tablespoon corn starch, dissolved in 2 tablespoons water
1 leek, cut oblique
1/2 teaspoon sesame oil
300 ml of water
2 tablespoons cooking oil for sauteing
How to make:
Heat the oil. Saute onion and garlic until fragrant. Add the chicken. Stir-fry until it changes color.
Add meatballs, carrots, corn putren, cauliflower, and mushroom. Saute until wilted.
Enter caisim, oyster sauce, fish sauce, salt, pepper, sugar, and chicken stock powder. Stir well.
Pour water. Cook until boiling. Add corn starch solution. Cook until thick and mature.
Enter the scallions and sesame oil. Stir well.