This vibrant and colorful salad goes well with any Chinese gravy dish. Adding some fried noodles makes this dish a complete meal. It is not fully cooked and so it retains the crunch in the vegetables.
Equipment and Utensils
Flat metal spoon
70 grams (½ cup) Cabbage thinly shredded
50 grams (¼ cup) Julienned Carrot
60 grams (1 Medium) Julienned Bell Pepper
1 teaspoon Shezwan Sauce
¼ teaspoon Salt
¼ teaspoon Pepper Powder
½ tablespoon Vegetable Oil
Keep the wok on medium high flame.
Add ½ tablespoon oil and let it heat.
When oil is hot, add all the vegetables.
Now add shezwan sauce, salt and pepper.
Stir it well for 1 minute on high flame.
Let the water evaporate as soon as it is released from the vegetables.
Turn off the heat when the vegetables are half cooked.
Preparation Time: 8 minutes
Cooking Time: 3 minutes
Number of Servings: 1
Total Calories: 106.3 Kcal
Fat: 7.35 gm
Protein: 2.49 gm
Carbohydrates: 11.1 gm
Carotene: 1285.2 ug