Cabbage And Green Pepper Stir Fry Kobi Simlacha Zunka Recipes

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).

INDIAN CABBAGE STIR-FRY

Steps:

• Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
• Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.
• Drain the cabbage mixture in a colander and set aside.
• Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
• Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.

STIR-FRIED CABBAGE, TOFU AND RED PEPPER

Steps:

• Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
• Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

INDONESIAN STYLE STIR-FRIED CABBAGE

Steps:

• Heat oil in the frying pan, then add the onion, chilli and garlic.
• Cook until soft.
• Break chicken stock cube into the pan and stir to spread throughout the mixture.
• Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
• Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
• Stir in the beaten eggs until they are cooked (about a minute).
• Serve it in a hot dish.

BLACK PEPPER BEEF AND CABBAGE STIR FRY

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.