Stir Fried Preserved Cabbage And Peas Recipes

Steps:

• Quarter the cabbage and slice as thinly as possible. Chop the peppers into small pieces.
• Place oil in a kadai or a skillet and add cumin seeds and red chilis and turn on the heat to medium. Add turmeric followed by peanuts. Stir to toast the spices and peanuts, about 2 minutes. Add the cabbage, stir and continue cooking 5 minutes until the cabbage has reduced in volume.
• Add peppers, green peas and salt and cook 5 more minutes. Serve warm or at room temperature.

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

Steps:

• 1. Separate preserved cabbage leaves. Rinse and squeeze dry cut in 1 1/2-inch sections. Shell and parboil peas.2. Heat oil. Add peas and stir-fry to coat with oil. Add cabbage and soy sauce stir-fry 2 to 3 minutes more. Serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally.