Thursday, March 17, 2011

Cabbage Chayote Stir-Fry

Once in a while, we have those "clearing out the fridge" days. Before leaving for a short vacation. Too bored with what's in the fridge. A fridge in need of a makeover. To find new inspiration.

How often do you have THOSE days?

I made this by clearing out the cabbage and chayote in my fridge. It is not hard to guess why Cabbage and Chayote. They are relatively hardy vegetables that keep longer in the fridge, so naturally when it is clearing out time, there they are!

Food taste different with tomatoes. Food taste different when you add tomatoes first. Food taste different when you add tomatoes last. Sorry for my stupid talk. Sorry for my monologue.

Stir-Fry Cabbage and Chayote with Tomatoes
Ingredients: 2 stalks of green onions, sliced into finger-lengths; a small knob of ginger sliced into thin matchsticks-size; half a small head of cabbage, cut into thin slices; 1 chayote, peeled and thinly sliced; 1 tomato, thinly sliced; salt and pepper to taste 

Directions: Heat some oil in the pan. Fry the green onions and ginger till fragrant. Add in cabbage and chayote and fry till they turned tender. When almost tender, add in the tomatoes and fry till cabbage and chayote are completely tender. Salt and pepper to taste. Turn off heat and drizzle a little sesame oil over. Serve with rice or porridge/congee.

To me, this is the quantity of vegetables that we should be eating everyday. And it is really not a lot. Do you think it is a lot? So those servings in cookbook recipes are usually relative, in my opinion. Such a plateful in a family can serve about 4 but in my home, it serves 2. "4 broccoli florets, 10 baby carrot " quantity, typically served as sides in an entree is not a reasoning serving for me. MORE, PLEASE?

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