Tuesday, 15 July 2008


Another easy way to stir fry cabbage. Goes exceptionally well with Indian or Malay curries.

½ a cabbage – finely sliced
3 cloved garlic – finely minced
½ an onion – thinly sliced
1 tbsp mustard seeds
1 tsp turmeric powder
1 tsp chicken stock powder – optional
Salt to taste
1 egg – optional
1 tbsp veg oil
Coriander leaves to garnish

Heat oil in a wok and add in mustard seeds. When they start to pop, add in the garlic and onion and cook until aromatic.

Add in the cabbage, mix well and season with the turmeric, salt and stock powder. Add a little water, if desired, to moisten the vegetable. Cook until the veg is done.

If using the egg, make a well in the centre and add the egg. Fold in the vegetable and distribute the egg throughout the dish. Add in the coriander, lift and serve with a curry.

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