Thursday, April 5, 2012

Stirfried Napa Cabbage with Carrots

I always have napa cabbage and carrots in my fridge because these veggies last forever in there. I hate it when I buy veggies and have maybe three or four days to eat them. These veggies (and celery) last weeks in the fridge, and everyone should have a store of napa cabbage, carrots and celery all the time, not only because it lasts forever, but also because they are versatile and nutritious!

Ingredients (2 servings)
  • 12 leaves napa cabbage, cut into 1" pieces
  • 1 carrot, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon stock
  • 1 teaspoon oyster sauce
  • 1 tablespoon cooking oil
  • 1 teaspoon sesame oil

  • In a heated pan, add oil and fry the garlic until fragrant.
  • Add carrot slices and fry until slightly cooked.
  • Add napa cabbage, stock and oyster sauce.
  • Cook until carrots are cooked and napa cabbage is soft.
  • Finish with sesame oil and serve.

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