STRING BEANS AND CABBAGE STIR FRY

 One day, I forage in the fridge and found two unrelated vegetables, a bundle of string beans and a cabbage. Well, since emergency, aside from hunger, is the mother of all kitchen concoctions, I made a stir-fry from these two never-been-matched-before vegetable. Usually, stringbeans are for pinakbet while cabbage are for chop suey but now I matched them and they blended so well. Here is the STRING BEANS AND CABBAGE STIR FRY.

Here are the ingredients:

1 T canola oil
1 T butter
3 cloves garlic chopped
1 medium onion
 A bundle of stringbeans (about 20 pieces) cut into an inch long

  2  T premium soy sauce
2 T chili garlic sauce (lee kum kee)

salt and pepper to taste
A medium head of cabbage, sliced into strips about 1/4 inch


In a wok, heat oil then add butter until melted. Add garlic and stir until lightly brown before adding the onions. Add the string beans and stir fry.  Add soy sauce, chili garlic and salt then pepper if desired. Let cook but make sure it remains crunchy while stir frying in medium heat. Add the cabbage until wilted but still crunchy. Serve immediately on top of rice or as side dish to favorite fried dish.