05 January 2012

Napa, Chinsay, and Carrot Laghman

So the laghman was really good last night.  I added some carrots so there would be enough for our family and some garlic because everything tastes better with garlic on it.

So here's the recipe:

2 large carrots, julienned
1 napa cabbage heart, julienned
1 bunch chinsay stalks, chopped (strip the leaves and chop them too)
3-5 cloves garlic, minced
2 tomatoes, chopped
Vegetable oil
Salt and red pepper to taste (or lazy)



Heat the oil in a wok or qazan, then add the chinsay stalks, carrots, napa, and garlic and stir-fry for a few minutes.  Add the tomatoes, bring to a boil, then cover and simmer for 10-15 minutes, just till the vegetables are tender but not soggy.  Add salt and red pepper and serve over laghman.  I added black vinegar to mine, but no one else did.

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