Cooking Cabbage and Carrots



Cooking cabbage and carrots is like a Chopsuey recipe. It's a stir-fry dish, Chinese-inspired, perhaps; and it's very easy to do.

Cooking Cabbage and Carrots





This cabbage and carrots recipe is borne from necessity. At least this one is.

See, I'm usually cooking for two. I would use only a portion of every ingredients I need, e.g. carrots, bell pepper, cabbages, to prepare one full dish.

If you visit my fridge, you'll see a number of bits and pieces of cut vegetables which I store and re-store until they are all finally used up. This time, I badly need to finish my last portion of carrots and cabbages. And so, cooking cabbage and carrots recipe evolves.

Here's how to make this dish.

Ingredients in cooking cabbage and carrots:
- cabbages, shredded or pulled apart
- carrots, cut thinly in halves
- bell pepper, julienne-d
- beans, julienne-d
- garlic, crushed
- ground pork
- oyster sauce
- fish sauce
- powdered pepper
- hot water
- cooking oil

Let's start cooking cabbages and carrots, stir-fry!
1. Pour in cooking oil in a hot pan.
2. Saute' a portion of the garlic. Stir well until golden.
3. Add the ground pork.
4. When cooked, remove the pork from pan.
5. Season the pork with fish sauce and pepper. Set aside for later.
6. Using the same pan, saute' the rest of the garlic.
7. Under high heat, add in the carrots.
8. Add the beans. Stir well.
9. Add the cabbages. Stir well.
10. Add the flavored pork.
11. Lower the heat to medium.
12. Add some water to allow the flavors to mix well together.
13. Season the dish with oyster sauce and pepper.
14. Add in the bell pepper. Mix well.
15. When cooked, remove the dish from pan or place the pan on a cool surface with the dish on.

Cooking Cabbage and Carrots


No need to cover the pan at this point, else the vegetables may be over-cooked.

16. Serve with hot rice.

Cooking cabbages and carrots is a quick meal that kids at adults would like. It's a dish rich in beta-carotene, fiber and proteins. You'd have to love this.


Remember me when you cook!

About the Author

I'm Rizza, the accidental blogger. My cooking journey started with an awful adobo dish that even I couldn't eat. Now here I am with more than a hundred tasty and enjoyable recipes. I love sharing my cooking experience and recipes with you. I hope to inspire you with more tasty, quick and easy meals that I have cooked and been cooking for my family. Enjoy and do come back for more!

19 comments:

  1. Love your blog! ahh! Id wantr to try every recipe in here! :D Tho i love my giniling with potatos :D

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  2. I ate in a nearby resto in my place and their chopsuey is quite spicy, plus they added a lil of curry powder. haha. Leme try this one w/ ground pork haha Happy Eating

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  3. I can relate to portioning vegetables so as to cook for two or three, and have no leftovers. I even have cut small onions into two because it would be too much if I use the whole onion.

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  4. This is a very healthy meal. I should be having a lot of meals like this.

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  5. Quick and easy. Best for a busy bee mum like moi.

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  6. Your recipes never fails to amaze me. keep it up.

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  7. Nom nom nom! Looks delicious even if I ain't a fan of veggies

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  8. I'll probably just satisfy myself with the colors of this dish. I'm not a fan of carrots that much :)

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  9. Really super quick and easy to follow recipe :) You are right this one is rich in vitamins and minerals.

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  10. I love veggie dishes especially ones that have cabbages in them. I just hope I can cook as well.

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  11. Wow, super easy recipe, might as well try this one at home. :)

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  12. yep, stir-fry dishes are really easy to cook. you might want to try adding starch to thicken the sauce next time :)

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  13. Hmmnnn...this can be part of my self-imposed cooking experiments.

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  14. very chinese recipe i guess since chinese loves stir- frying dishes! will try to do this add soon! xx

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  15. WOW! this dish would make my daughter eat more veggies as she grows older. ^_^

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  16. this reminds me of dinner. very easy to cook and looks delicious as well.

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  17. I'm not really into vegetables but you menu looks and seems to be tasty after all.

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