Saturday, March 10, 2012

Cabbage and Carrots Stir Fry

This is a very simple dish but is a comfort food for me. I remember eating this as a child and for some reason we never made this when we started living on our own. One day, it just came to my mind and I started carving for it so I made it and paired it up with some curry. While making the dish, I could totally remember how my Mom used to make it and after tasting it, it brings back so much memories and comfort for me that I just love eating it. I love the sweetness of the carrots combined with loads of garlic, egg and black pepper. I can eat this just by itself with some steam rice and it would be heaven for me.
It might not be very special for everyone but it is close to my heart so I thought I’ll share this recipe.


Cabbage and Carrots Stir Fry

Serves: 4
Preparation Time: 5 to 10 minutes
Cooking Time: 5 minutes

Ingredients:

1/2 pound carrots – peeled, cut in half length wise and sliced thinly (about 2 cups worth)
1/2 pound cabbage – sliced into about 1/4 inch slices (about 4 cups worth)
6 cloves of garlic – whack with knife
1 egg
Salt to taste
Black pepper to taste
1 tablespoon oil

Directions:
  1. Heat wok or large pan over high heat until very hot and add oil.
  2. Once it is almost smoking hot, add garlic pieces. Stir once or twice and add carrots. Stir for few more seconds and add cabbage.
  3. Stir well and cover the pan for about 30 seconds. Add salt and generous amount of black pepper to taste and stir well to combine.
  4. Push the vegetables to the side to make space in middle of the pan and crack open an egg in the empty space. Season the egg with few dashes of black pepper, and scramble it. Once the egg is halfway cooked through, mix the vegetables and egg together.
  5. Taste and season with more salt or pepper if needed, stir and serve hot.
Tips for stir frying:
  • Make sure vegetables are well drained and not soaking wet.
  • Have all ingredients ready before starting to cook and work fast to prevent from overcooking the vegetables.
  • Make sure to heat the wok or pan really well to get smoky flavor. 
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2 comments:

  1. Yes Ke, i remember how mummy made this often and we all love it....now that u mentioned i also dont know why dont make it often.....just looking at it bring back sweet memories
    I will make it tmrw

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  2. Looks great! I think me and my family can have our delicious lunch today because of this recipe! I will now save this and buy some ingredients to the market so that I can cook this very interesting dish.

    Beef Stir Fry

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