Chinese Fare??!!

See, I am generally very busy... either lying down with closed eyes and deeply contemplating (unless a stray snore gives me away) or exchanging ideas with friends (some morons call it gossipping, what do they know)... aww the list is endless... well i am sure many more of you would be leading such hectic and stressful lifestyle! This recipe is dedicated to such unfortunate beings.

Oh! great! this is a recipe. That calls for some cooking. Well... ok..hmm! But dont worry friends this is a quick one... will ensure that our precious routine is not disrupted...

Cast in order of appearance: (Just follow the steps in toto)
A cutting tray and a sharp knife
1 small cabbage or 1/2 of a big one
250 gms button mushrooms
1 medium onion
1 medium capsicum
4 cloves of garlic (big)
A wok (skillet, frying pan preferably non-stick)
1-2 tbsp of olive oil (i am not insisting on the virginity ;)
1 tbsp of tomato-chilly sauce (i used heinz)
1 tbsp of soy sauce
1 tsp salt (less/ more)

Lights, Camera n Action... (dont become stiff.. just relax and play your role :D )
Wash clean and slice all the veggies as thin as your hands permit.

The wok goes on to the high flame. This need to be cooked on high flame. Please remember we dont have time to waste on slow cooking ;). First the oil followed by all the severed vegetables go into the wok together. Stir with a ladle or toss like a super-chef.

At this point I knew it was going to take a while for it to cook, so i went ahead to check out whats happening on TV and to the washroom to wash my face. It was so warm in the kitchen you see...

I thankfully remembered and rushed back to the kitchen in about 5-7 minutes and realised the top layer was al dente and the bottom was on the verge of burning. Oops! There my postive attitude came to my rescue ;) - the semi burnt-ness actually enhanced the flavour!! Stir again with ladle nestled in the wok complacently... Whoa! Whoa! I burnt my fingers... Never leave a ladle inside a wok!!!

Now add the rest of the stuff we had already conveniently set on the counter. (We cant take a risk of forgetting them or rushing to the refrigrator while we have the skillet on fire :D ). Both the sauces and salt go in. Stir again. Thats when you get that smell you get in a chinese restaurant... then you know... Hey you are done!

Now you have a job in hand. Name the dish.

Either eat it as it is like a salad or mix it with leftover rice or noodles and call it a Htamin Baung or a Chow Mein or... (just let your creativity take wings...) ;)