Vegetables

Ginisang Repolyo, Carrots with Shrimp

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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

Photo by Rosa Lyn Bontilao


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.

 

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