Dairy-Free Capcay
Elevate your weeknight dinners with Dairy-Free Capcay, a vibrant Indonesian-inspired stir-fry bursting with fresh vegetables and bold flavors. This dish brings together a rainbow of carrots, broccoli, cauliflower, cabbage, red bell pepper, and snow peas, all sautéed to tender-crisp perfection with aromatic garlic and ginger. A savory blend of soy sauce and oyster sauce adds a flavorful punch, while a quick cornstarch slurry creates a glossy, dairy-free glaze that coats every bite. Ready in just 35 minutes, this healthy and satisfying recipe is perfect as a side dish or paired with steamed rice for a wholesome, plant-forward meal. Ideal for those seeking a flavorful, veggie-packed dish, Dairy-Free Capcay will delight your taste buds while keeping dinner time stress-free!
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Recipe Information
Ingredients
- 2 medium, sliced Carrot
- 1 small head, cut into florets Broccoli
- 1 small head, cut into florets Cauliflower
- 1 cup, shredded Cabbage
- 1 medium, sliced Red Bell Pepper
- 1 cup, trimmed Snow Peas
- 1 medium, chopped White Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Vegetable Oil
- 3 tablespoons Soy Sauce
- 2 tablespoons Oyster Sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Water
- 1 teaspoon Cornstarch
Instructions
Prepare all the vegetables: Slice the carrots, chop the broccoli and cauliflower into florets, shred the cabbage, slice the red bell pepper, and trim the snow peas.
In a small bowl, mix the water and cornstarch together to make a slurry, then set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Add the minced garlic and ginger, and sauté for another 1 minute until fragrant.
Add the sliced carrots, broccoli, and cauliflower to the pan first as they take longer to cook. Stir-fry these vegetables for about 3-4 minutes.
Introduce the cabbage, red bell pepper, and snow peas to the mix. Continue stir-frying all the vegetables for another 3-4 minutes until they are tender-crisp.
Pour in the soy sauce and oyster sauce, and sprinkle in the salt and black pepper. Stir everything well to combine.
Give the cornstarch slurry a quick stir and pour it over the stir-fried vegetables. Stir continuously until the sauce thickens and evenly coats the vegetables, about 1-2 minutes.
Remove from heat and serve immediately. Enjoy the dairy-free Capcay as a side dish or with steamed rice for a complete meal.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 28.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
