Tuesday, December 25, 2012

Sweet and sour Chinese cabbage with capsicum and shitake mushroom

Two days in a row eating squashes made me craving for soft leafy vegetables. What can be better than Chinese cabbage in this snowy winter day. I grew up with this, and ate so much that it is really hard for me to want to eat even one bite more of it. Well, today is strange. I want to cook this.

At least I can cook it a little bit different from home. The orange capsicum jullian comes out beautifully and the cabbage is crystal clear like jade.

I cooked with sugar and lemon juice. It is sweet and sour.

No comments:

Post a Comment