Tibetan Cabbage Stir Fry Logo Petse Recipes

TIBETAN GREEN BEANS WITH POTATOES (TEMA)

Steps:

• Cut the green beans diagonally into 1 1/2-inch pieces.
• Cut the potatoes like french fries, about the same size as the beans.
• Slice the red bell pepper very thinly.
• In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more.
• Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry.
• Add the green beans and stir-fry until just tender, about 8 minutes.
• Add the soy sauce, red-pepper and salt stirring in quickly.

BRATWURST SAUSAGE WITH CONFETTI CABBAGE STIR-FRY

Steps:

• Prick sausages all over with fork.
• In microwaveable dish, cover sausages with 1/4 cup water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
• In wok or large deep skillet, heat 1 tbsp of the oil over medium-high heat; brown sausages, about 4 minutes.
• Transfer to plate; keep warm.
• Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
• In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat.
• Toss with parsley.
• Serve sausages on cabbage.

CHICKEN CABBAGE STIR FRY

Steps:

• Cut chicken breasts into strips.
• Heat oil in a frying pan.
• Add chicken strips and stir fry over medium-high heat, turning constantly until done.
• Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
• Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
• Stir sauce into chicken/cabbage mixture.
• Cook until sauce has thickened and chicken is coated, about 1 minute.
• Refrigerate leftovers within 2 hours.

THE PANTRY COLESLAW

Steps:

• Blend dressing ingredients in a blender.
• Pour dressing over cabbage in a large bowl, and toss well.

TIBETAN BARLEY BEER BEEF SOUP

Steps:

• Season the meat generously with salt and pepper. Heat 2 tablespoons of the oil in a large soup pot over medium-high heat. Brown the beef for about 4 minutes, or until it is seared on all sides, then remove it from the pot.
• Heat the remaining 1 tablespoon of oil in the pot over medium heat and sauté the carrot and onion for about 10 minutes, or until the onion turns slightly translucent. Add the water, beer, soy sauce, and beef to the pot. Bring to a boil, then decrease the heat and simmer gently, covered, for 1 1/2 hours.
• Add the tomatoes with their juice, the barley, butter, and mushrooms to the pot and cook for an additional 30 minutes, or until the barley is tender.
• Season with salt to taste and stir in the cilantro just before serving.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)

Steps:

• Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
• In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
• Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
• Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
• When it is totally set, lay the bacon over the top.
• Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
• Garnish with herb sprigs and serve with Tabasco.

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.