Ingredients
- 2 ears of sweet corn, grated
- 1 bunch of Chinese cabbage, chopped
- 1/2 head of cabbage, thinly sliced
- 2 carrots, julienned
- 3 large eggs, scrambled (optional)
- 2 cloves garlic, minced
- 3 shallots, minced
- Salt, to taste
- Granulated sugar, to taste
- Pepper, to taste
- Oil or margarine, for sautéing
Instructions
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Begin by washing all the vegetables thoroughly. Cut them into the specified sizes: grate the corn, chop the Chinese cabbage, thinly slice the cabbage, and julienne the carrots. Set aside.
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In a pan, heat a little oil or margarine over medium heat. Scramble the eggs and set them aside.
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In the same pan, add the minced garlic and shallots. Sauté until fragrant and translucent.
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Add the chopped vegetables to the pan. Stir-fry until they start to soften. If needed, add a small amount of water to help with the cooking.
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Season the vegetables with salt, sugar, and pepper to taste. Stir well to combine.
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Once the vegetables are almost cooked through, add the scrambled eggs back into the pan. Mix everything together and cook for a few more minutes to allow the flavors to meld.
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Adjust the seasoning as needed and then remove from heat.
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For the best flavor, let the dish cool slightly before serving. Enjoy the fresh, crisp taste of this vegetable stir-fry!
This Cah Jasakuwot recipe combines the sweetness of corn with the crunch of cabbage and carrots, enhanced by savory eggs and aromatic garlic and shallots. It’s a delightful and refreshing dish that’s perfect for any meal.