Purple Cabbage with garlic

This stir fry purple cabbage is the easiest recipe to make and not to hard. I decide to make the cabbage because it is good for the health. This purple cabbage is good for the eyes and it has vitamin A and helps improves vision. The purple Cabbage can also help reduce the risk of breast cancer, colon and rectal cancer.
This purple cabbages needs to be cook until is a tender texture. You can also cook it to a crunchy texture. When cooking, you add some salt, soya sauce and garlic powder, to have more flavour and taste better. Put in some water and close the lid to cook at low medium heat until it is the texture of your desire.
How do you know when it is tender, by taking a piece and trying it. Once it is tender that is how you know it is ready. The best combination that goes well with the cabbages would be with rice or noodles. which ever you choose as your desire. Making a purple cabbage vegetarian dish is very healthy because it does not contain any meat inside.
Kids and adult would love this cabbages a lot. It is good for the eyes and health. This is a fast dish to make and you can have this for dinner in no time. If you have never eaten a purple cabbage, you can give it a try to see if you like it or not. This purple cabbage is similar to a green cabbage. I like eating this cabbage a lot. It is very tasty. of you like you can put meat with this dish of cabbage to make a combination. I decide to make only a purple cabbage vegetarian dish. If you are a vegetarian, this is a choice of a dish to make. Give this recipe atry and enjoy.

Direction:

Preparation:
1. In the fridge take out the purple cabbage and place it on a cutting board.
2. Cut the purple cabbage in half.
3. Use a slice cutter and cut the cabbage into pieces directly into a bowl, the amount you need to eat.
4. Rinse the cabbages
4. Peel the 2 garlic’s skins. Cut the garlic’s into pieces and set it aside.

Cooking process:
1. In the cupboard take out a pan and put it in the stove.
2. Turn on the heat high.
3. when the pan is hot, put some oil.
4. Put in the chop garlic’s in the pan.
5. Stir until it is almost done.
6. Put in the cabbage in the pan and stir for a bit.
7. Add in salt, light soya sauce, and garlic powder
8. stir to mix.
9. Take some tap water and pour it into the pan.
10. close the lid and let it cook for a couple of minutes at low medium heat, until the texture is tender.
12. Open the lid and take a piece of cabbage and taste to see if the cabbage are tender. If
the cabbage is not tender, you need to cook it a bit longer.
13. When the cabbage is tender and all cook, turn off the heat.
14. Take a plate or a container and scoop up all the stir fry purple cabbage and place it on the table.
15. Enjoy.

Yu Choy with ginger

Yu choy is very delicious and simple vegetable to make. The only thing that took the longest was washing the yu choy. The Yu choy can be found at a Chinese supermarket.
I decided to stir-fried the yu choy to have a good taste of the yu choy that is stir-fried in a pan. It smells so good while it is cooking in a large pan. When cooking the yu choy, I added some water. Close the lid. When the water starts boiling, I open the lid and stir a bit. Sprinkle some salt, garlic powder and put a bit of light soya sauce. Stir a bit. Taste a piece of yu choy to check if it is the desired texture. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
The colour of the yu choy came out bright green and perfectly cooked. I like it a lot. This is my favorite vegetables.
These yu choy are very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian, this can be a perfect dish to make. You can cook it the way you like, as your desire.
Kids and adults will love this dish a lot. The best combination with this dish is rice or noodles. You can have this for lunch or dinner. When you have no idea what kind of vegetable to make on that day, you can consider making this yu choy. Try the recipe and enjoy.

Washing yu choy:
1. Take the package of yu choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the yu choy.
3. Place the large container in the sink. Take a strainer and place it on the other sink.
4. Take the yu choy out of the package and place it in the big container.
5. Separate each yu choy apart. Use a knife and cut off the hard part.
6. Open each yu choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill the container with water. Take the yu choy in each hand. Turn it upside down and separate apart and shake it in the water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a piece is washed, place it in the strainer.
9. Check the water if there is any dirty stuff. Once the water is clear, that means the watercress is clean.
10. Fill the container with water and wash the yu choy four times. Once it’s all washed, put it aside.
(Note: make sure it is all clean and has no dirty stuff.)

Preparing garlic and ginger:
1. Take garlic. Use a knife and peel the skins.
2. Take 4-5 garlics and put it flat side of the knife over the garlic.
3. While holding the knife handle, at the bottom of your palm hand. Carefully hit the knife on the garlic
to separate the skin.
4. Repeat the same steps for the rest of the garlic.
(Note: Be careful not to get cut with the knife.)
5. When done, set it aside.
6. Take ginger. Use a spoon and peel the skin.
7. Take a knife and cut a couple of slices of ginger.
8. Put the ginger in a bowl and set it aside.

Cooking process:
1. Take out a large pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put some oil.
4. Put 4-5 garlics and a couple of slice ginger into the large pan and stir until done.
5. Put the yu choy into the large pan and stir a bit.
6. Pour a bit of water into the large pan. Close the lid.
7. When water starts boiling, open the lid. Put a bit of salt, garlic powder and light soya sauce. Stir to mix.
(Note: Keeping the lid off will prevent watercress from not a good colour.)
8. Taste a piece of yu choy to check if it is the desired texture.
(Note: Do not cook the yu choy too tender, or it will not taste good.)
9. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
10. Once done, scoop it onto a plate and place it on the table.
11. Enjoy.