A new supermarket opened and I went shopping. Bought eighteen pieces of gorgeous not-so-large shrimps and it became this shrimps, cabbage and bell pepper stir fry that was done in something like 17 minutes, including preparation time.
Looks like I’m going to stop being a Shopwise regular. The Landmark opened at the TriNoma mall recently and the supermarket is a cook’s dream. We used to shop at Landmark in Makati but those were the days when I was still working in an office. For a stay-at-home mom, Makati is just too far away. The fact that the commercial center is a parking nightmare doesn’t make it any attractive either. But The Landmark at TriNoma… that’s manageable.
To be fair, Shopwise still has a better line of imported condiments. But the fresh produce at The Landmark is what makes shopping there such a thrill. Lots of fruits and vegetables neatly arranged and packaged and lots of seafood with at least four varieties of fish fillets that I so love to cook as stir fried dishes. I didn’t get a good look at the meat section last night because we still have lots of meat in the freezer but, next time, that’s going to be my target.
So, it was the trip to TriNoma last night that resulted in this shrimps, cabbage and bell pepper stir fry for my kids’ packed school lunch today.
- Rinse the shrimps. Cut off the heads and devein if they haven’t been cleaned yet.
- Shred the cabbage.
- Crush, peel and finely chop the garlic.
- Peel and dice the onion.
- Core the bell pepper, remove the seeds and veins and cut into thin strips.
- Heat the cooking oil in a frying pan or wok.
- Throw in the shrimps.
- Add the diced onion, grated ginger and chopped garlic. Cook, stirring, just until fragrant (about 15 seconds).
- Add the shredded cabbage and bell peppers.
- Season with a little salt and lots of freshly ground pepper.
- Cook for about a minute to a minute and a half, just long enough to cook the shrimps and NOT overcook the vegetables.
- Off the heat, drizzle with a little sesame seed oil and you’re done.
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