Roti/Chappati/Indian bread: 5 cut into thin strips
Onion: 1 sliced
Garlic: 4 cloves finely chopped
Onion: 1 thinly sliced
Carrot: ½ of a whole carrot
Cabbage: 1/3 of a whole cabbage
Spring onion: 2 tbsp finely chopped
Soya sauce: 1 tsp
Red chilli sauce (optional): ¼ tsp
Tomato ketchup: ½ tbsp.
Corn flour: ½ tsp
Water: ½ cup
Olive oil: 1 tbsp
Cut the chappati/roti/indian bread into strips.
Cut the vegetables into thin strips.
Mix all the sauces, cornflour and water. Mix it well and keep aside.
Heat oil in a pan. Add garlic and saute for 30 seconds. Add onion and cook for a minute.
Add cabbage and carrot and cook for a minute.
Then add capsicum/peppers and cook for 4-5 mins.
Add the sauce-corn flour mixture and stir cook for a couple of minutes.
Add the bread pieces, mix well.
Garnish with spring onions.
Note: I have used colored capsicum/peppers in the dish. You can just use green peppers as well.
You can seal wrap leftover roti/chappati and store in the freezer. When you have collected few, this dish comes in handy J