Cabbage, capsicum and carrot stir-fry with ginger fried rice.

Ingredients:

• Cabbage: 100 gm
• Carrot: 1no. (Medium)
• Capsicum: 1no. (Medium)
• Onion: 2no. (Medium)
• Tomato: 2 no. (Medium)
• Garlic: 2clove
• Green chilies: 2-3 no.
• Sugar: 1 pinch
• Soya sauce: 1 tablespoon
• Apple cider vinegar: 1 tablespoon
• Olive oil/Cooking oil: 2 tablespoon
• Salt: 1/4 teaspoon (as per taste)

Preparation:

1. Peel off carrot and dice it. Keep aside.
2. Finely chop the onion. Keep aside.
3. Chop and dice cabbage. Keep aside.
4. Chop and dice capsicum. Keep aside.
5. Chop and dice tomatoes. Keep aside.
6. Deseed green chili and cut longitudinally. Keep aside.
7. Peel off garlic and cut into small pieces. Keep aside.

Method:

1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
2. Add onion, green chilies and garlic and stir-fry for couple of minutes.
3. Add carrot and stir-fry for couple of minutes on high flame.
4. Add cabbage, and stir-fry for couple of minutes on high flame.
5. Add capsicum, and stir-fry for couple of minutes on high flame.
6. Add tomato, and stir-fry for couple of minutes on high flame.
7. Add sugar, soya sauce and vinegar and stir well.
8. Add salt (consider that soya souse is already salty, if you take less salt you need not to add salt) as per taste, cook for a minute.
9. Put off the flame.
10. Serve hot on a bed of ginger fried rice.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

• Go ahead, and enjoy amazing benefits, and the rich nutritional value of mixed vegetables.
• It is good source of vitamin ‘C’ and ‘A’.
•  Ginger rice provides magnesium and antioxidants.

Cabbage, capsicum and carrot stir-fry with ginger fried rice. by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.