Nappa cabbage with orange peppers

This stir-fried napa cabbage with mixed small peppers are very simple to make, and it does not take long. Look at how beautiful the cabbage and the mix peppers came out after stir-frying from the pan. I decided to use a knife to cut the cabbages into pieces. II separate the stems and the leaves while cutting the napa cabbage. It is easier to cook faster.
First, I cooked the stem cabbage until they were tender. Once they are also tender, I decided to put the leaves cabbage into the fry pan and cook them until they are tender. Cook it to a tender texture, will be easier to eat. To know if it’s tender, you need to take a piece and taste it.
Second, cook the mixed orange, green and yellow peppers with sliced onions. It does not take long to cook. Stir the mixed small peppers and cook at low heat until ready. Take a piece and taste if the texture of your desire. Once it is the right texture, stir it together. Scoop all the cabbage and peppers onto a plate and place it on the table.
I like this dish a lot. The best combination that goes well with this dish is rice. The cabbage that you can mix into the rice.
Kids and adults will love this a lot. It tastes so good. When you make a big portion, you can have it throughout the day. If you are a vegetarian, this can be a dish to make. It is very healthy. Eating green vegetables are good.
This is the best dish to make. When you make the cabbage and mixed peppers tender, it will be easier for kids to eat. When you have no idea what kind of vegetable to make on that day, you can consider making this cabbage with small mixed peppers. Try the recipe and enjoy.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it aside.

Preparing the cabbage:
1. In the fridge, take out a cabbage.
2. Remove cabbage from the package.
3. Remove the outer layer of the cabbage.
(Note: If the cabbage is dirty, you will need to wash the cabbage. If it’s not, then you can skip it.)
4. Take a slice cutter and slice the cabbage into strips, pieces directly into the strainer.
5. When all the cabbage is sliced. Rinse the cabbage and set it aside.

Preparing the onion:
1. In the bag take out an onion.
2. Place it on the cutting board. Cut off the 2 end parts.
3. Peel the skin. Place it on the cutting board and cut it in half. Put it on the side and cut it into slices.
4. Put it into a bowl and set it aside.

Cooking the cabbage:
1. In the cupboard, take a frying pan and put it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Put in the onions and stir until done.
5. Put the bowl of cabbage into the frying pan.
6. Stir the cabbage a few times.
7. Sprinkle some salt and garlic powder. Pour a bit of light soya sauce.
8. Stir the cabbage a bit.
9. Pour in some water. Turn the heat to medium-low and close the lid.
10. Once boiling, open the lid. Take a piece of cabbage and taste if the texture is tender. If it’s not tender, you need to cook it a bit longer.
(Note: Do not close the lid once it is boiling again, or cabbage will not be green.)
11. Once the cabbage is cook to a tender texture, that means it is ready.
12. Pour in the mixed small peppers
13. Stir it a bit.
14. Once it is ready, turn the heat off. Scoop all the cabbage and mix peppers onto a plate and place it on the table.
15. Enjoy.

A bowl of stir-fried Shanghai bok choy with onions

A stir-fried Shanghai bok choy with onions is very simple to make. It does not take long, and you can have this dish in no time. A Shanghai bok can be found and bought at a Chinese supermarket. Shanghai bok choy and bok choy are different. Shanghai bok choy has a wade Jade colour stalk, and bok choy is almost like cabbage, and baby bok choy has white stalks and dark green ones.
When washing Shanghai bok choy, you need to cut off the end hard part and separate it apart. Wash 3-4 times to ensure proper clean without any dirt. Wash until you do not see any dirty stuff in the water and it is clean.
When cooking the Shanghai bok choy, you can cook it to the desire of your texture. Some people might like it crunchiness and some tender. Putting seasoning is your preference because some people might like it spicy and others might not. Putting water to cook the shanghai bok choy can have a better texture and easier to eat. If you overcook the Shanghai bok choy, it will not be a very green colour.
Kids and adults would like this stir-fried Shanghai bok choy. It is very healthy and good for the eyes. The colour of this dish came out very nice. It tastes very delicious, and I like it a lot. You can have this for lunch or dinner. This is a good combination with rice. If you are a vegetarian, This will be a perfect dish to make. If you have no idea what kind of vegetable dish to make. This can be a good choice of a dish to make. Try the recipe and enjoy.

Washing process:
1. Take the package of Shanghai bok choy and set it aside.
2. In the cupboard, take out a strainer and a big container to wash the shanghai bok choy.
3. Place the large container in the sink. Take the strainer, and place it on the other sink or on the counter with a container to hold the strainer from the water dripping everywhere.
4. Take the shanghai bok choy out of the package and place it in the big container.
5. Separate each shanghai bok choy pieces apart.
6. Cut the end part.
7. Open the cold water and fill it up. While washing, shake each piece in the water to take the dirty stuff out and rinse it with tap water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each timepiece of shanghai bok choy is wash, place in the strainer.
9. Repeat the same step by washing the shanghai bok choy 3-4 times.
10. The last washing. Soak it in the water for a few seconds, and place it onto a strainer and set it aside.

Preparing the onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside..

Cooking Direction:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put the onions and garlic in the pan.
5. Use a wooden cooking spatula and stir the garlic, and onions until done.
6. Put in the Shanghai bok choy in the pan. You will hear a sizzling sound.
7. Stir the Shanghai for a few seconds.
8. Sprinkle some salt, garlic powder and a bit of soya sauce and stir to mix.
9. Pour a bit of water and close the lid.
(Note: If you let it sit and cook too long, the colour will not look greenly.)
10. When the water starts boiling, let it boil for a few seconds.
11. Take a piece and taste if it’s a bit crunchy or tender. If it’s the right texture, that means it is ready. If not, needs to cook it a bit longer.
12. When the Shanghai bok choy is ready, turn off the heat. Take a plate and put all the Shangai bok choy and place it on the table.
13. Enjoy.

Stir-fried white radish with ginger topped with green onions

This is the 11th time I made a stir-fried white radish with ginger topped with green onions. It is very simple to make. I decided to use only a white radish to stir-fry this dish. This white radish can also be called a diakon. You can buy the white radish at a Chinese supermarket or any store that sells white radish.
I cut the radish in half and saved the other half in the fridge to use next time. Rinse, peel the skins. Then rinse the white radish. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
I put ginger in the frying pan and stir until done. Pour the white radish into the large pan. Before putting in water, I added some salt, garlic powder, and a bit of soya sauce. Stir to mix. I added a little bit of water and closed the lid to simmer at medium-low for 25 minutes. When time is up, take a piece to taste if it’s a bit tender and crunchy. When the texture is right. That means it is ready. Put all the white radish onto a plate.
Kids and adults would love this white radish with ginger. It is delicious, and I like it a lot. The best combination with this dish is rice or noodles. It will taste so good. This time, I decided to stir-fried the white radish with some gre When you have no idea what to make on that day, you can consider making this white radish with ginger dish. Try making this white radish dish, and you will like it a lot. Enjoy.

Preparation the white radish:
1. Take the White Radish out of the fridge.
2. Take a cutting board and cut the white radish in half, or you can use the whole white radish.
(Note: If not using the other half, you can wrap it up with a plastic wrapper and put it in the fridge to use next time.)
3. Rinse the white radish
4. Take a knife peeler and peel off the skin directly into the garbage.
5. Place the white radish on a cutting board. Take a knife and place it at an angle. While in each turn, cut the white radish into pieces and put it directly into a mixing bowl.
6. When all is cut up and put into the mixing bowl, rinse the white radish and set it aside.

Preparing the ginger
1. Take a ginger. Use a spoon and peel the skin.
2. Place the ginger on a cutting board.
3. Cut the ginger into pieces and place it in a bowl and set it aside.

Cooking process:
1. In the cupboard, take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put the ginger and onions into the large pan and stir until done.
5. Pour the bowl of white radish into the large pan and stir a bit.
6. Sprinkle some salt, garlic powder and pour a bit of soya sauce
7. Stir to mix.
8. Pour some water, but not too much. Close the lid.
9. Turn the heat to medium-low.
10. Let the white radish cook for 20-22 minutes.
(Note: Even if the white radish is still simmering in boiling hot water, let it be and continue cooking.)
11. When 20-22 minutes are up, take a large toothpick, insert it in the white radish and see if it goes through. It is ready. If not, you need to cook it a bit longer.
12. Another way is to taste if it’s crunch and tender. If it’s the right texture, it is ready.
(note: you can also cook the white radish to tender.)
13. In the end, if you feel that there is not even taste, you can add some Vietnamese fish sauce. Stir to mix. (Optional)
14. When it is ready, turn off the heat. Take a plate. Pour all the white radish onto a plate and place it on the table.
15. Enjoy.

Beef with mixed peppers and onions

This is stir-fried beef with mixed small peppers and onions. It is simple to make, and it does not take long. I decided to use the beef that I already have in the freezer. If you just bought beef at the store, you can cut as many pieces that you need and wrap the rest and put it in the freezer so that when you want to eat it, you can just take it out to defrost it.
Take the beef out of the fridge or the freezer. If you have it in the freezer, you can defrost it in the microwave. Different microwave defrosting time can be different. When defrosting, make sure it is all defrosted before using the beefs. When it is all defrosted. Place the beef on a cutting board and cut into slices. Put all the beefs into a bowl.
To marinate the beef, all you need to do is sprinkle a little bit of baking soda. Mix it all together. Then added some garlic powder, a bit of onion and salt powder and soya sauce. Mix it all together. Then put in some cornstarch and mix it all together very well. I also put some flour in and mix it all together. Make sure the flour is coated everywhere, and it all mixed together until you see no more flour. When all done, put it aside.
First, I cook the beef in a non-stick pan. They cook ready fast. The beef has to be cooked until it is well-done. When pan-frying the beef, it needs to be cut into the same size so that it can cook and finish at the same time.
To prepare the peppers. I took the mixed small peppers that grow in the garden. There are yellow orange and green. It is very delicious and juicy. I cut them into pieces. You can cut the peppers any size of your desire.
I re-use the same non-stick frying pan and cook the mixed orange, green and yellow peppers with sliced onions. It does not take long to cook. Stir the mixed small peppers and cook at low heat until ready. Take a piece and taste if it’s the desired. Take a piece and taste if it’s the desired texture. One ready, pour the beefs and stir a few times. When done, turn off the heat. Pour it onto a plate and set it on the table. Look how beautiful the dish can brighten the colour of the mix small peppers.
Kids and adults would love this dish a lot. This is such a good stir-fried combination dish of t, with mixed small peppers. I like this dish a lot. When you make a lot, you can have it throughout the day. This can be a good choice of a dish to make. Try the recipe and enjoy.

Marinating the beefs:
1. Take out beef from the fridge. Place it on a cutting board and cut part of the beef portion you will need to use.
2. Whatever is leftover, wrap it with a plastic wrapper and place it in the freezer for the next time use.
3. Take a clean bowl. Cut the beefs into pieces and place it in the bowl.
4. Marinate with baking soda, salt, soya sauce and sesame oil. Mix it very well.
(Note: Putting a little bit of baking soda on the beefs will make the beefs more tender.)
5. Put a bit of cornstarch into a bowl and add 2-3 tablespoons of water and mix it. Pour it into the beefs and mix it. 
6. Put in some flour and mix until you see no more flour.
(Note: Make sure the flours are all coated with the beefs.)
7. When it is all marinated, put it aside.

Preparing the onions:
1. In the bag, take an onion and place it on the cutting board. Cut off the two ends
2. Peel the skins, and cut the onion in half. Place it on the side and cut it into slices.
3. Place the onions in a bowl and set them aside.

Preparing the mixed bag of small peppers:
1. In the fridge, take the mix-bag of peppers.
2. Rinse the peppers.
3. The seeds that are leftover. Place it into a bowl.
4. Take as many peppers as you need to cook.
5. The un-use peppers in the bowl. Wrap it up and put it in the fridge.
6. Take the bowl of sliced peppers and set it aside.

Cooking the beefs:
1. Take a non-stick pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the onions and stir until done.
5. Put the beefs in the pan and separate them apart.
6. While cooking the beefs, turn the beef to low heat.
7. Wait for the beefs a bit, then flip the beefs to the other side
(Note: The beefs cooks ready fast, so you need to keep an eye on it.)
8. Wait for the beefs to cook by themselves.
9. Move the pan 2 -3 times.
10. Cook until the beefs are well done.
(Note: Make sure no pink or red colours are showing.)
11. When the beefs are ready, turn the heat off.
12. Put it in a bowl and set it aside.

Cooking the peppers and beef together:
1. Take a non-stick pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Put the onions and stir until done.
5. Pour in the mixed peppers
6. Stir a bit.
7. Pour a tiny bit of water and stir.
8. Close the lid.
9. Let it cook until the peppers are tender or
the texture of your desire.
10. Open the lid. Take a piece and taste if it’s the right texture.
11. Once it is the right texture, pour in the beefs.
12. Stir it all together.
13. Turn off the heat. Pour the beef with pepper and onions onto a plate
and place it on the table.
14. Enjoy.

Stir fried napa cabbage with garlic and ginger

A stir-fried napa cabbage is so simple to make. I decided to separate the stems and leaves and cut them into pieces and cook them at different timing on a large pan. Stems cook longer than the leaves.
When the large pan is hot, you drop the napa cabbage stems into the large pan. You can hear the sizzling sound. When stir-fried the napa cabbage with garlic and ginger, you can smell the tasty and delicious napa cabbage from the large pan. Stir-frying the cabbage steams takes a longer time.
All you need to do is stir the napa cabbage. Let it cook for a bit. Pour in some water. When the water starts boiling. Stir. Sprinkle some salt, garlic powder and pour light soya sauce. Stir to mix. Put in the napa cabbage leaves. Stir a bit. The napa leave will start to shrink. Stir a bit. If there is still some water in the large pan, close the lid and let it cook until the water starts boiling again. Taste if it is the desired texture. Once ready, you have a plate of stir-fried napa cabbage.
When you cut the whole napa cabbage into pieces, It can take a bit longer to cook. I prefer cutting into pieces. So when you cook it, you can have something fast to eat.
Eating green vegetables is healthy. It’s good for the eyes. It can make you feel happy. If you are a vegetarian, this is the perfect stir-fried napa cabbage to make.
Kids and adults would love this dish a lot. The best combination of this dish is rice. Mixing the napa cabbages and sauce in the rice will taste good.
When you have leftover napa cabbage, you can add it to different varieties of food to make a dish of your choice. Another way of eating the napa cabbage is putting it into a tortilla wrap to make a napa cabbage tortilla wrap. Once you make this dish, you will know how easy it is to make this dish. Try the recipe and enjoy.

Preparing the napa cabbage:
1. In the fridge, take out the bag of napa cabbage.
2. Take the napa cabbage out of the bag.
3. Remove the outer part of the cabbage if it’s not good.
4. Take off as many napa cabbages as you need to cook.
5. Wash the cabbages. If it’s dirty, you need to wash it a couple of times.
6. Place the cabbage on a cutting board and remove the stems. Cut the stems into pieces directly into a mixing bowl.
7. ake the leaves. Cut the leaves into pieces directly into another mixing bowl and set them aside.

Preparing the ginger and garlic:
1. Take a mid-size blender and blend the garlic. Put it into a bowl and set it aside.
2. Take ginger. Use a spoon to peel the skin.
3. Use a slice cutter and slice the ginger into strip pieces directly into a bowl.

Cooking process:
1. In the cupboard, take out a large pan and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put some oil.
4. Put some blended garlic and strips of garlic into the large pan. Let it cook in the large pan by itself until done.
5. Take the napa cabbage stems and put them into the large pan. Take a wooden cooking spatula and stir a bit.
6. Put in some water and close the lid for a bit.
7. When the water starts boiling, open the lid.
8. Sprinkle a bit of salt, garlic powder and pour in some light soya sauce.
9. Stir the napa. Let it cook for a bit.
10. Pour the bowl of napa cabbage leaves into the large pan and stir a bit.
11. The napa cabbage leaves will shrink in the large pan.
(Note: the napa cabbage leaves cook fast.)
12. If the water is all dried up, pour some water. Close the lid.
13. When the water starts boiling, open the lid. Take a piece, taste it if it’s the desired texture.
14. Once the texture is right, turn off the heat. Scoop up all the napa cabbage into a plate and place it on the table.
15. Enjoy.