Wednesday, 14 January 2009

Spicy Carrot and Cabbage


  • 400g Carrot

  • Half medium sized cabbage

  • 2 tbsp olive oil

  • 1 bird's eye chili


  1. Chop the cabbage into 5mm strips and slice the carrot into small slices.

  2. Finely chop the chili.

  3. Heat the oil in a wok on a medium heat until it starts to smoke.

  4. Put the cabbage, carrots and chili into the wok.

  5. Fry the vegetables, stirring every couple of minutes until they are slightly cooked, but still crispy. This will probably take about 10 to 15 minutes.

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