Tibetan Cabbage Stir Fry Logo Petse Food

TIBETAN CABBAGE STIR-FRY (LOGO PETSE)

Steps:

• Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
• Cut cabbage into 1/4 inch slices.
• In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
• Stir in the tomato and stir-fry briefly.
• Add carrots and stir fry for 1 minute.
• Place the cabbage slices on top of the mixture without stirring.
• Cover tightly and continue cooking for one minute only.
• Stir in the bell pepper slices.
• Serve with rice.

TIBETAN STYLE TOFU STEW

Steps:

• Soak the dried red chilis in some water.
• Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
• Heat the oil in a saucepan.
• Stirfry the paste gently for about 5 mins til it softens.
• Add the turmeric powder and mix it in.
• Add a couple of spoons of the coconut milk and stirfry for a further 10 to 15 mins ensuring not to burn the mixture (add more milk if it gets too dry).
• Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
• Add the chopped up silken tofu and heat through.
• Add the juice of the lime.
• Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.

BHUTANESE CHILE CHICKEN WITH RED RICE

Steps:

• Cook whole-grain red rice according to package directions in unsalted water.
• Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
• Heat the canola/vegetable oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
• Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce.
• Serve over cooked red rice on a heated serving platter.

QUICK CABBAGE STIR FRY ASIAN-STYLE

Steps:

• Heat the oil and butter in a large wok or frying pan on medium heat.
• Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
• Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
• Season with salt and pepper to taste.