For the Cap Cay, cut the stem 2 cm from the bottom of the washed broccoli and remove the florets about 3 cm with the stem from above. Chop large florets bite-sized. Cut the upper, unwooded handle parts crosswise into approx. 6 mm wide rolls. Peel the stems that are lignified on the edge and cut lengthways into strips and shorten to approx. 2 cm. Keep the stems and florets ready separately. Roughly shred any existing leaves and use them as well.
Wash a small carrot, cut off both ends, peel and slice across into 4 x 4 mm thin sticks. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 8 mm wide and leave the grains on. Remove the stem from the red peppers, cut open lengthways, fold open and core 1 half. Cut this lengthways into approx. 1 cm wide strips and then across into approx. 2 cm long pieces.
Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem below the 2nd leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Roughly cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods. Wash the small, green chillies and use them whole.