Cap cai

This Indonesian stir-fry is usually based on vegetables such as cabbage, carrots, cauliflower, leeks, mushrooms, or Chinese broccoli, but it is occasionally prepared with the addition of beef, shrimps, chicken, or fish meatballs. The ingredients are stir-fried and then finished off with the addition of a thick sauce that usually combines meat or vegetable broth, oyster sauce, spices, cornstarch, and (occasionally) soy sauce. The dish was created under Chinese culinary influence, and in Hokkien dialect, the name cap cai translates to mixed vegetables.