Soy-Free Capcay
Dive into the vibrant world of Indonesian-inspired cuisine with this flavorful Soy-Free Capcay recipe, perfect for those seeking a delicious stir-fry free of soy-based ingredients. Packed with an array of colorful, nutrient-rich vegetables—think carrots, broccoli, cauliflower, cabbage, and bell peppers—this dish is a feast for both your eyes and palate. The use of fish sauce as a soy substitute adds a distinctive umami flavor, while a cornstarch slurry gives the sauce a silky, restaurant-worthy finish. Optional sliced chicken breast provides a protein boost, making it an adaptable choice for carnivores and vegetarians alike. Ready in just 35 minutes, this quick and wholesome recipe is a great option for busy weeknights or light family dinners. Pair it with steamed white rice for a complete meal that’s as satisfying as it is healthy!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 medium Red onion, sliced
- 2 large Carrot, thinly sliced
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 1 cup Cabbage, chopped
- 1 large Red bell pepper, sliced
- 1 cup Green beans, trimmed and cut
- 1 piece Chicken breast, sliced thin (optional)
- 0.5 cup Water or chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fish sauce (soy substitute)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and sliced red onion, and stir-fry for about 2 minutes until fragrant.
Add the sliced chicken breast, if using, and stir-fry until it is just cooked through, about 5 minutes. Omit this step if not using chicken.
Add the carrots, broccoli, and cauliflower to the pan. Continue to stir-fry for about 3 minutes.
Add the cabbage, red bell pepper, and green beans. Stir well to combine.
Pour in the water or chicken broth, and season with salt and black pepper.
Add the fish sauce and mix everything well. Let it simmer for 5 minutes to allow the vegetables to cook to your preferred tenderness.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Pour the cornstarch slurry into the vegetable mixture, stirring constantly until the sauce thickens, about 1-2 minutes.
Taste and adjust seasoning if necessary. Serve hot with steamed white rice.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 33.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2362 mg | 50% | |
*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.
