Stir fried cabbage and carrot

This dish is cooked using any leftover cabbage and carrots. The sweetness from the carrot helps to improve the taste of the cabbage.

 The cabbage or brassica family includes the familiar red, white or green varieties with smooth or crinkled leaves to cauliflower, broccoli, Brussels sprouts as well as pak choi. The sulphurous odour often associated with cabbage only develops when the cabbage is overcooked. Cabbage can be eaten raw, steamed, boiled, roasted, sautéed, or stuffed. Choose cabbage heads that are firm and free of cracks, bruises, and blemishes. Severe damage to the outer leaves suggests worm damage or decay that may reside in the inner core. Avoid buying pre-cut cabbage because once cabbage is cut, it begins to lose its valuable vitamin C content.

Ingredients 

¼ cabbage

1 small carrot

Oyster sauce

Cut the cabbage and carrot into bite size pieces

Heat a little oil in the wok.

Add the minced garlic and a pinch of salt

Put in the vegetables and mix thoroughly

Add a little water and stir

Add 1 tablespoon oyster sauce and some pepper

Mix thoroughly and stir until the vegetables are just cooked

Dish up and serve