In this cap cai, cauliflower takes center stage: quickly stir-fried with carrot, cabbage, garlic and ginger, then cooked until just tender in a light, savory sauce. A colorful side dish that goes well with rice or fried noodles.
Cap cai is a vegetable dish from Indonesian-Chinese cuisine, made with a combination of vegetables that can vary from one version to another. The name refers to a mixed vegetable dish, not one fixed list of ingredients. Here, the preparation stays simple and cauliflower takes center stage; carrot and white cabbage add color, sweetness and a softer bite. Garlic and ginger give the vegetables a fragrant base without overpowering the light sauce.
Cauliflower is available in the Netherlands for much of the year; the local harvest is mainly in the warmer months. Choose a firm head with compact, pale florets. Cut them to roughly the same size so they cook evenly in the wok. Small florets absorb flavor more quickly, but also break apart sooner. Slice the carrot a little thinner, as it takes longer to cook than the cabbage.
A hot wok and a short cooking time are important for the texture. The vegetables should sizzle as they go into the pan, but shouldn’t cook for so long that the cauliflower turns soft. Stir-fry the firmer vegetables first and add the cabbage later. The stock adds enough moisture to steam the florets until just tender; a little cornstarch thickens the liquid into a thin, glossy coating. This isn’t a thick sauce: the vegetables should remain distinct and not be swimming in liquid.
Use a neutral vegetable stock and regular soy sauce for a savory, balanced base. If the stock is already salty, don’t add extra salt before tasting. White cabbage can be replaced with pointed cabbage, which wilts a little faster. Don’t have a wok? A large frying pan works too, as long as you don’t overcrowd it; cook the vegetables in two batches if needed. Keep the ginger and garlic in the pan, though, as they form the flavor base along with the soy sauce.
Serve the cap cai straight away as a vegetable side dish with rice or fried noodles. It also goes well as part of a larger Indonesian-Chinese meal, where its mild sauce balances spicy or crispy fried dishes. Refrigerate leftovers in a covered container within two hours and use within two days. Reheat them in a pan with a small splash of water until piping hot; the cauliflower will become a little softer when reheated.
Mix the cornstarch with the cold water until smooth. Set aside. Cut the vegetables and finely chop the garlic and ginger before heating the wok.
Heat the oil in a wok or large frying pan over medium-high to high heat. Cook the garlic and ginger for about 20 seconds, until fragrant but not browned.
Add the cauliflower and carrot and stir-fry for 3 minutes. Toss regularly so the vegetables stay in contact with the hot pan.
Add the white cabbage and cook for 1 minute. Pour in the stock and soy sauce, add the white pepper and simmer gently for 3–4 minutes. Toss occasionally; the cauliflower should remain just tender.
Stir the cornstarch mixture again and pour it into the wok while stirring. Cook for about 30 seconds, until the liquid thickens slightly. Taste and add salt only if needed. Serve straight away.
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