Ingredients:
1 medium cabbage
1 bell pepper
1 large carrots, sliced, flower shape
½ medium onion
3 cloves garlic
¼ tsp salt
1/8 tsp ground pepper
2 tbsp olive oil
1 lb fresh or frozen precooked, peeled and deveined shrimp
Instructions:
Slice cabbage and bell pepper into squares or desired shape. Others slice it on strips.
Crushed garlic and minced and cut onions into thin slices.
Heat a large pan over high and add olive oil. Sauté garlic and onion until garlic has turned slightly brown and onions are translucent, about 2 minutes.
Toss red bell peppers and carrots and cook for another minute. If you are using raw shrimp, add it at this point and sauté until color turns orange, about 2 minutes
Toss cabbage and stir fry with the rest for about 3 minutes or until the cabbage has slightly wilted.
Serve immediately. Note: If you want a much softer cabbage texture, cover the wok/skillet until ready to serve. The trapped heat will continue to cook the vegetables.
