It should be noted also, to gain maximum benefit from vegetable, cooking methods is also noteworthy. Several types of vegetables will actually lose their vitamins and minerals contained if cooked too much (too long). If your vegetables need to be cooked , try to cook it only as needed, not too long. I am even prefer eating some kind of raw vegetables as a salad.
This time I made Cap cay or Mix vegetable saute with Indonesian style. You can vary vegetables you want (add fresh green pea will do) to make this dish as well as other additional ingredient like shrimp or squid.
± 150 g boneless chicken, cut into bite size
± 100 gr chicken / beef sausage, sliced round
Some Indonesian meatballs (bakso) beef / fish, round slices
1 large onion, finely chopped
3 ~ 4 cloves garlic, crushed and finely chopped
pepper powder, salt, sugar to taste
1 ~ 2 tbsp sesame oil
± 1 tbsp oyster sauce
A little tomato sauce / chili sauce
Soy sauce to taste
½ medium-size broccoli, cut florets
½ small-size cauliflower , cut florets
2 medium carrots, sliced round
A few sheets of cabbage, cut into rough
Enough cooking oil for sauteing
How to cook:
1) Heat oil in a deep wok, saute onion with garlic until fragrant and wilted. Cook in chicken, sausage and meatballs, stir until the chicken changes color.
2) Add carrots and stir well. Add some broth / hot water (amount according to your taste. If you want more gravy, add more broth). Cover the wok and cook until carrots slightly soft before stir in cauliflower and broccoli. Season with pepper powder, sesame oil, oyster sauce, ketchup and soy sauce. Test the taste. Cook for few minutes only--I like my vegetable slightly crunchy.
3) Finally stir in cabbage and mix few minutes, just until wilted only. Turn off the heat.
Serve warm with steamed white rice.