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.

 

YOU MAY ALSO TRY OUR:

Veggie Balls (Pinoy Street food)

^_Credits