Gujerati Style Cabbage with Carrots, wit
Source of Recipe
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3/4 lb cabbage
3/4 pound carrot
1/2 to 1 fresh hot green chili
4 tbs olive oil
pinch asafatida (option)
1 tbs whole black mustard seeds
1 whole dried hot red pepper
1 tbs soy sauce
1/2 tsp sugar
4 tbs fresh cilantro
1 tbs lemon juice
1/2 lb cooked, wide egg noodles
Core cabbage and cut fine. Peel carrots and grate course. Cut
green chili into long thin strips, discarding stems and seeds.
Heat oil in wok, when hot add asafetida and a second later mustard
seeds.
As soon as mustard seeds start to pop (5-10 sec) add the dried
chili, stir once. When the chili starts to darken (5 more seconds)
add the cabbage, carrots and green chili. Reduce heat to medium
and stir fry for about a minute.
Add sugar, soy and cilantro, stir fry for about five minutes, until
vegetables are just cooked but still crisp. Add lemon juice and
noodles stir, remove red chili.
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