Stir-Fried Vegetable

This recipe should be added into the easy 5 cook­book but I didn’t. It is easy to cook and you may replace the ingre­di­ents below to your favourite.

Ingre­di­ents :

1 tsp. crushed red pep­per
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shal­lot (1 or 2 whole shal­lots),
thinly sliced
2 cloves gar­lic, minced
2 c. green cab­bage, shred­ded
1 c. green beans, ends trimmed
1/2 c. green pep­per, chopped
1 c. car­rots (1 to 2 car­rots), thinly
sliced

How to Cook

• In a small bowl, com­bine crushed red pep­per, salt, sugar, bay leaf, and soy sauce. Set aside.
• Heat oil in a skil­let or wok over medium-high heat and add shal­lot and gar­lic. Stir-fry for 2 minutes.
• Add cab­bage, beans, green pep­per, car­rots, and the soy sauce mix­ture and stir-fry for about 6 min­utes. The veg­eta­bles should still be crunchy—be care­ful not to over­cook. Serve hot with rice.

Stir-Fried Veg­etabel