Stir Fried Preserved Cabbage And Peas Food

INDIAN CABBAGE AND PEAS STIR FRY

Steps:

• Heat oil in pan over medium heat. Add mustard seeds, cumin seeds, and red chiles. They will start to crackle, like popcorn.
• After they have crackled for a couple minutes, add green chile and optional onion. Fry 3-4 minutes.
• Add shredded cabbage. Cover and cook about 3 minutes, stirring twice.
• Add peas, turmeric, and salt. Cook 6-7 minutes, stirring occasionally.
• Add optional curry leaves at the end.

STIR-FRIED CABBAGE WITH RED PEPPERS, PEANUTS, AND PEAS

Steps:

• Quarter the cabbage and slice as thinly as possible. Chop the peppers into small pieces.
• Place oil in a kadai or a skillet and add cumin seeds and red chilis and turn on the heat to medium. Add turmeric followed by peanuts. Stir to toast the spices and peanuts, about 2 minutes. Add the cabbage, stir and continue cooking 5 minutes until the cabbage has reduced in volume.
• Add peppers, green peas and salt and cook 5 more minutes. Serve warm or at room temperature.

STIR-FRIED PRESERVED CABBAGE AND PEAS

Steps:

• 1. Separate preserved cabbage leaves. Rinse and squeeze dry cut in 1 1/2-inch sections. Shell and parboil peas.2. Heat oil. Add peas and stir-fry to coat with oil. Add cabbage and soy sauce stir-fry 2 to 3 minutes more. Serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR FRIED SPICY CABBAGE

Steps:

• In a large hot pan or wok add oils to coat bottom.
• Add pepper flakes, sesame seeds, ginger and garlic stir to coat and mis together.
• Add cabbage cook 5 minutes over medium high heat stirring all the while.
• The cabbage will release water so no need to add liquids.
• Add bell pepper and scallions cover and cook for 5 minutes on medium heat.
• Sprinkle with brown sugar and stir in soy sauce cook for 4 more minutes or till your desired tenderness.
• Place on a serving platter sprinkle with hoisin sauce, scallions, and sesame seeds.

INDIAN CABBAGE AND PEAS

Steps:

• Shred the cabbage coarsely.
• Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
• Heat the spices gently for about 2 minutes, stirring often.
• Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
• Add the water and the peas.
• Cover, and cook over medium heat for 20 minutes.
• Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
• There should be very little or no excess liquid at this point.
• Serve hot with basmati rice.
• Enjoy!

CHINESE CABBAGE, SNOW PEA AND MUSHROOM STIR-FRY

Steps:

• Combine soy sauce, kecap manis, sesame oil and sugar.
• Heat peanut oil in wok over high heat. Add onion and almonds stir-fry 1 minute.
• Add ginger, mushrooms and stir fry 2 minutes.
• Add snow peas, cabbage and sauce mixture. Stir-fry 2 minutes.
• Serve with steamed rice.