Stir-fry is a Chinese method of cooking wherein the ingredients are cooked in extremely hot oil very quickly. The best thing about stir-fry for vegetables is that the ingredients retain their color and crunch.
This recipe is a mix of cabbage, bell peppers, carrot, and green beans fried quickly with Indian style seasoning. The vegetables are flavored with mustard seeds, curry leaves, and shredded coconut. You can add more vegetables to the mix like cauliflower, broccoli, snap peas, squash, and eggplant. Simple dish that you can serve in 10 minutes.
• 2 cups of cabbage
• Half a cup of carrot
• Half a cup of red and green bell peppers
• 1/4 cup of green beans
• 2 tbsp of oil
• Half a tsp of mustard seeds
• 2 whole red peppers
• 3 to 4 curry leaves
• 1/4 tsp of salt
• Pinch of sugar
• 1/4 tsp of lemon juice
• 2 tbsp of shredded coconut
This recipe takes 10 minutes to make. Serves 3 to 4.
Slice the cabbage, carrots, bell peppers, and green beans in thin slices about 1.5 inches long.
Place frying pan over medium heat.
Drizzle with oil.
Carefully put mustard seeds in the pan. Once the seeds start to pop, add the red peppers.
Place the cabbage, carrots, bell peppers, and green beans in the pan.
Cook for 3 to 4 minutes.
Turn off the heat.
Season with salt, lemon juice, and shredded coconut.
Mix well and serve.
Ideas And Tips:
• Aside from shredded coconut, you can also use roasted peanuts. In this recipe, frozen shredded coconut was used but fresh is also fine.
images – https://www.youtube.com/watch?v=7TyNsGCYWkI