Tinfoil Chef

Before I get into this great stir fry, I want to take a moment to announce that I’ve started pre-production on a product video-review. I’m expecting the project to be completed in a couple of weeks or so but you know how production schedules and real life can have little “conflicts”, so we’ll see. I’m aiming for two weeks in any case. I’ll be posting updates here as they become available.

I don’t know about you but I love a good stir-fry. You get a lot of flavor in vegetables that haven’t had all of the nutritional value cooked out of them. Not only that, but there’s a LOT of possibilities, For example this recipe started out life as a slaw. With the addition of a Wok and some olive oil you’re halfway to turning lots of things into stir-fry.

Start out by putting about a quarter cup of olive oil in a large Wok and allow it to heat up (just don’t let it burn). When the oil is hot, add a pound of shredded cabbage, a finely chopped red bell pepper, 3 chopped green onions, and a mango tht’s been peeled, pitted and chopped.

Cook this over a medium high to high heat for abot seven to ten minutes depending how much “crisp” you want the finished product to have. While cooking season it with salt and pepper. I like to kick that up a couple of notches and add a sprinkling of curry powder and some Emeril’s Original Essence

1 pound shredded cabbage
1 mango, peeled, pitted and chopped
1 finely chopped red bell pepper
3 chopped green onions
olive oil
Salt
pepper
curry powder
Emeril’s Original Essence

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