Yes! I am still sticking to my healthy eating habits and thoroughly enjoying the journey. I’ve learned to harness my cooking skills to create meals that are both healthy and delicious.
As usual, I was browsing through the produce section at our local farmer's market. I had grown tired of grilled veggies, and I'll admit, I was very tempted to grab a juicy steak and toss it on the grill. I had to have a serious talk with "fat Shilpa" and remind her that 30 years of indulging in rich food has already made its mark, and I didn’t need to add more to the tally. Luckily, "healthy Shilpa" won the internal debate, and I ended up walking away with a fresh purple cabbage and some fruits.
So, here’s my recipe for a simple yet tasty cabbage stir-fry:
Ingredients:
1 cabbage (white or purple), chopped lengthwise
6-8 large shrimp (optional), cleaned
2-3 cloves garlic, chopped
2 dry red chilies, broken into pieces
2 tbsp low-sodium soy sauce (I use vegetarian mushroom-flavored soy sauce)
1 tsp olive oil
Method:
Heat a wok and add the olive oil.
Once the oil is hot, toss in the chopped garlic and red chilies. Let them sizzle for a minute.
If you're using shrimp, add them now and stir-fry until they turn pink.
Add the chopped cabbage to the wok and stir-fry for about 5 minutes.
Pour in the soy sauce and give everything a good stir, letting the cabbage cook to your liking. I personally prefer it to have a slight crunch.
Notes:
You can make this dish without shrimp, and it turns out just as delicious.
I often use this as a low-calorie meal for lunch or dinner, enjoying it on its own.
If you're not adding shrimp, you can pair it with grilled chicken.
Feel free to use plain low-sodium soy sauce and experiment with any other seasonings you prefer.
This quick and easy stir-fry has become one of my go-to meals when I'm craving something flavorful yet light!
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