Vegetables

Ginisang Repolyo, Carrots with Shrimp

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Ginisang Repolyo, Carrots with Shrimp
Credits Rosa Lyn Bontilao

Ginisang Repolyo, Carrots with Shrimp

INGREDIENTS:

1/2 Kilo shrimp, peeled and deveined shrimp 
1 medium cabbage
1 bell pepper
1 large carrot, sliced, (preferably flower shape)
½ medium onion
3 cloves garlic
¼ tsp salt
1/8 tsp ground pepper
2 tbsp olive oil

INSTRUCTIONS:

  1. Slice cabbage and bell pepper into squares or desired shape. Others slice it on strips.
  2. Crushed garlic and minced and cut onions into thin slices.
  3. 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.
  4. Toss red bell peppers and carrots and cook for another minute. Add shrimp and sauté until color turns orange, about 2 minutes.
  5. Toss cabbage and stir fry with the rest for about 3 minutes or until the cabbage has slightly wilted.
  6. Serve immediately.
  7. 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.

 

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Veggie Balls (Pinoy Street food)

 

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