Wednesday, December 22, 2010

Stir fried carrot, eggplant and cabbage with sweet basil leaf


Stir fried carrot, eggplant and cabbage with sweet basil leaf

Serve 4 to 6,

10 minutes

(3 minutes for cleaning and cutting, 5 – 7 minutes for cooking)

Ingredients:

2 table spoons of cooking oil,

1 branch of sweet basil, cut to small pieces

3 Italian eggplants, medium size, chopped

1 carrot, chopped

½ cabbage, medium size, chopped

Salt, pepper to taste

Cooking:

1. Heat 2 spoons of cooking oil in wok in medium high heat about half minute or till the oil hot,

2. Put in carrot, cook for 1 minutes or till the carrot lightly softened,

3. Put in eggplant and cabbage,

4. Cover and let cook in for 5 minutes

5. Stir and cook for another 2 minutes

6. Sprinkle salt and pepper to taste

7. Serve

Tip: Since I use the vegetables fresh from the local farmers market, I do not need to put water when cooking. The moisture of the vegetables make this dish soft and juicy.

If you like it crunchy, you can either reduce the cook time or do not cover, or both.

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