Cabbage And Green Pepper Stir Fry Kobi Simlacha Zunka Recipes

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

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.

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).