This recipe has a lovely Asian carrot flavor and is terrific as a side or vegan dish.
Ingredients
1/2 cabbage sliced thin or shredded
One cup and a half of shredded carrots
One bell pepper, yellow, sliced thin and cut in half if you want
One 8-ounce pack of mushrooms, sliced
1 tablespoon of soy sauce plus more if needed.
2 teaspoons of garlic, minced
1 teaspoon of paprika
A splash of cooking white wine to deglaze the pan
Half a teaspoon of black pepper
1/2 teaspoon of red pepper flakes
Optional cooked smoked sausage
Instructions
Prep and cut the vegetables and set them aside. Measure out the seasoning.
First, heat the large skillet. Then, add olive oil(Affiliate Link), garlic, and red pepper flakes to a heated pan. Cook until heated through but not browned.
Add mushrooms and cook for 5-7 minutes to help reduce the size of the sliced mushroom.
Now, add the thinly sliced yellow pepper, and cook for 2 minutes.
Add a splash of white cooking white (optional) or water to deglaze the pan. Cook for 2 minutes to reduce.
Now, add shredded cabbage, shredded carrots, soy sauce, black pepper, and paprika, then stir and cover for 10-15 minutes on medium-low heat.
Add a splash more soy sauce near the end if you want it. Stir evenly for a few minutes.
Optional: Add the 1 lb 1-inch cut cooked meat to the dish until warm. Then, serve and enjoy!
