1 can corned beef
1 cup chopped onion
2 cups bite size vegetables (potato and cabbage)
1 tablespoon vegetable oil
seasonings:
pepper, garlic, ginger, spring onion, etc.
Put oil in fry pan to warm. Add corned beef. Stir for 1 minute. Add
onions for another minute before adding vegetables. Remove from heat in
about 2 minutes after the vegetables are added. Serve hot with rice or
traditional staples.
Variation: Corned beef can be substituted with cooked chicken or
pork or other leftover meat. Many different vegetables can be used in the
recipe. A few vegetables are cooked longer than others. For instance, carrot
and potato must be put in the pan about 2 minutes before cabbage, cucumber,
and tomato. Vegetables should be crispy and shouldn’t be overcooked.
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