In an effort to cook and eat healthy, I made sure I dropped some veggies in my supermarket cart last week. I bought some lettuce, broccolli and cabbage only to discover when I got home and opened the fridge that I still had half a bunch of broccolli, two lettuce heads and a head of cabbage! Plus, I still had an unopened bag of baby carrots and one that is open already! So you see, the effort to cook healthy and include lots of vegetables in our diet has been with me all this time. ;) Not only that, there was still left over roasted chicken (supermarket bought) from I don’t know when (but still tasted good, promise!) and the previous night’s shrimp in garlic and butter.
To avoid being reprimanded for hoarding veggies and letting them waste in the fridge, I had to do something with the vegetables. And so, I took out the half-a-head of broccolli, what’s left of the opened package of carrots, some mushrooms and the left-over shrimps and chicken and proceeded to cook a maskipaps (maski papaano) vegetable dish. :)
The procedure: In a pan of hot oil, saute about 5 cloves of crushed garlic and half an onion (sliced, of course!). And then add the carrots and mushrooms and allow everything to simmer for a few minutes. Next, throw in the shrimps and chicken (or whatever you found in your fridge) and the broccolli last. Add a tablespoon or two of oyster sauce and a dash of salt and pepper to taste. If you prefer a crunchy broccolli, turn off the fire as soon as it changes to a bright green color. Otherwise, wait until it’s all wilted. :) Voila. A veggie dish that’s easy to make and healthy, too! :)