Cabbage And Green Pepper Stir Fry Kobi Simlacha Zunka Food

GREEN PEPPER PORK STIR-FRY

Steps:

• Slice pork into thin strips about 1.5 inches long. Place in bowl, toss with cornstarch.
• Stir in soy sauce and brandy. Allow to marinate for 20 minutes.
• Slice onions lengthwise, then cut onions and green peppers into long thin strips, 1.5 inches long.
• In wok or skillet, heat oil over high heat.
• Add pork and stir-fry until browned and cooked through, about 4 or 5 minutes.
• Stir in onions and green pepper; stir-fry for 2 or 3 minutes.
• Stir in stock and cook, stirring, until thickened, about 1 minute.
• Serve over rice.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

CABBAGE AND RED PEPPER GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
• Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
• Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

CABBAGE AND GREEN PEPPER STIR-FRY (KOBI SIMLACHA ZUNKA)

Steps:

• Heat heavy pan and dry roast chickpea flour, stirring constantly, for 1 minute. Remove.
• Heat oil and add mustard seeds, as they pop add curry leaves, stir.
• Drop in cabbage, green pepper and salt. Stir until vegatables begin to wilt.
• Stir in roasted flour, crushing any lumps into the vegetables.
• Cook until well blended and the flour becomes mushy.
• Serve hot piled woith coconut and a few slit green chilies (optional).