TGIF Friends!
Not just today is the end of the week, but there was no school this morning. So…relaxing time, right? Meh. For sure not 😁😁😬😁😬
The boys at home and it is noisy big time. My oldest is in the school band now, and he chose trumpet. So….yeah. he got his instrument last night and played it for the 1st time, and today, that is all I hear 😅🤣😅🤣😅
Holy shit trumpet is loud 🤪🤪🤪🤪
Why couldn’t he choose guitar or something. Trumpet! Holy moly 🤣
Anyhoo.
Today’s recipe is freshly made and gone.
This was our lunch 😋
1 Chinese cabbage, slice roughly, or tear
8 spring onion, slice
2 tsp minced garlic
1/4 tsp minced ginger
2 tbsp grapeseed oil
800 g frozen shrimps, skinless, give a quick rinse
1 lemon, grate the peel
1/2 tbsp Vegeta powder, or to taste
Steps in the vid!
Lemony and Gingery Shrimp and Chinese Cabbage
Ingredients
- 1 Chinese cabbage slice roughly, or tear
- 8 spring onion slice
- 2 tsp minced garlic
- 1/4 tsp minced ginger
- 2 tbsp grapeseed oil
- 800 g frozen shrimps skinless, give a quick rinse
- 1 lemon grate the peel
- 1/2 tbsp Vegeta powder or to taste
Instructions
- Soak sliced cabbage in water to rinse
- Saute garlic and ginger, until fragrant
- Stir in green onion, cook to soften
- Add in shrimps, cook until pinkish
- Stir in Chinese cabbage, covered, let simmer for 5 mins
- Take off lid, stir in lemon peel, and season with Vegeta powder
- Serve immediately
