Stir-fried mixed vegetables is a classic Chinese dish that’s a staple in Filipino households. Here’s my own simplified version.
2 medium-sized carrots1 small onion
3 cloves garlic (finely chopped)
1 head cabbage
1 head cauliflower
2 tablespoons of oyster sauce
shrimps (mine are pre-sautéed already)
salt and pepper to taste
2 tablespoons of Canola Oil (vegetable and olive oil can be used too)
Heat the non-stick pan with the oil and sauté the garlic and onions. Cook till the onions turn translucent then add the shrimps. Don’t wait till the shrimps turn pink because then you’d be overcooking them. Put in the vegetables, starting from the cauliflower, then the carrots, and lastly, the cabbage. Cover it for a few minutes or till the vegetables are tender. Then add the oyster sauce and season it with salt and pepper.
This dish usually just takes a few minutes to cook. As much as possible, cut the veggies uniformly so that they’ll be cook at the same time. If you’re allergic to shrimps, you can always substitute this with minced pork, marinated beef, and or squid.