Cap cay (say chap-chai) is the great Chinese-Indonesian vegetable stir-fry, found on the menu of just about every warung and takeaway in the country. The name comes from Hokkien and roughly means mixed vegetables, which tells you everything: it's a delicious way to use whatever's in the crisper.
The vegetables stay bright and crunchy, coated in a light, glossy gravy of garlic, oyster sauce and white pepper. It's comfort food that happens to be mostly vegetables.
It comes together in one wok in about ten minutes of cooking, making it a brilliant weeknight dinner alongside rice, or a side for grilled chicken or fish.
