When I was thinking about what to cook today I needed to check what we have often seeing some vegetables that are few days old we then use them so that we do not dispose them and use before they get too old and spoiled.
One of my favourite vegetable is white cabbage, that I remember from being a child that my mother and grandmother was cooking in different styles. I recently did a cabbage soup and while we had a large cabbage it is still almost a half of it remained. Therefore, I thought to use if in a wok with the vegetables.
Another vegetable that I wanted to add into this dish was carrots that we grew ourselves in our garden and now because we have too many of them I an trying to use them in every dish too.
So here on my main image you can see ingredients:
After adding a bit of vegetable oil into Wok I fry first chicken fillet that is cut into small pieces. Usually it is quick and some water vaporised while frying, then I add onion and carrots and fry for another 10 minute but with the covered lid.
During this time I cut white cabbage into small pieces.
Once it is ready I add them into Wok too, but add some water cover the lid and leave it for 40 minute to cook.
In separate pan I fry onion in tomato paste, so that onion is nice golden colour. Once it is ready then I add it and garlic to WOK just after 30 minutes, then all together need to be cook for another 15 minutes and it is ready.
Once everything is ready, you can serve it and it is ready to eat, you do not need any sauce because white cabbage has its own taste.