Asian Stir-fried Vegetable (Capcay)
Asian Stir-fried Vegetable (Capcay)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, asian stir-fried vegetable (capcay). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Asian Stir-fried Vegetable (Capcay) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Asian Stir-fried Vegetable (Capcay) is something that I have loved my whole life. They are fine and they look wonderful.

Heat the vegetable oil in a large saucepan over medium heat. This easy Asian style Stir-fried Vegetable Side dish recipe is the best. So simple and quick, stir fry green beans and baby corn in oil with garlic, chilli and soy sauce.

To begin with this recipe, we must first prepare a few components. You can cook asian stir-fried vegetable (capcay) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Asian Stir-fried Vegetable (Capcay):
  1. Take 2 medium size carrots, sliced
  2. Get 1 head cauliflower, cut
  3. Take 1 head brocoli, cut
  4. Prepare 2 stalks spring onion, sliced
  5. Take 1 fillet of chicken breast, sliced/diced
  6. Make ready 100 gr baby corn, sliced
  7. Get 1 red pepper, sliced
  8. Take 3 garlic cloves, crushed
  9. Take 2 tablespoons olive oil
  10. Make ready 2 tablespoons corn flour
  11. Prepare pinch salt & pepper

As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Keep stir-frying until the vegetables are slightly softened. It should be hot and the sauce sticky on the.

Instructions to make Asian Stir-fried Vegetable (Capcay):
  1. In a large pan, saute the crushed garlic and sliced red pepper with 2 tbsp olive oil.
  2. Add sliced chicken, saute until it's cooked through. Add cauliflower and the brocolli and a little bit of water. Cover the pan with a lid and let it cook for 2 to 3 minutes (depending how you like it).
  3. Add carrots and baby corn. Stir well. And cook again for another 2 minutes or so. Until everything is almost cooked but still have the crunch.
  4. Mix corn flour with a little bit of water. And the pour it into the pan, stir well until it thickens.
  5. Add spring onion, salt and pepper to taste.
  6. Serve with rice or if you’re on diet, you can just eat it like that.

Stir-fry the vegetables with the sauteed garlic for a minute, then add a little water to cook the stems until they turn soft. Once the stem becomes soft (you can pick one a tray), add the leaves and continue cooking until the leaves wilt. Stir-fry choy sum or bok choy is the most common home-cooked dish for the Chinese. For my Chinese mixed vegetable stir fry I used broccoli, carrots, mushrooms, baby sweetcorn, sugar snap peas and asparagus. I find the combination of sweet and bitter tasting vegetables ideal for a Chinese stir fry.

So that’s going to wrap this up with this special food asian stir-fried vegetable (capcay) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!