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- This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.
- 3 cups Purple cabbage,chopped
- 2 sweet red peppers - cut into thin strips or cubes
- 2 spring onion greens - diced
- 1 tsp resh ginger chopped finely
- 1 tbsp Fresh garlic chopped
- 1 small red onion chopped
- 1 Tbsp peanut or any vegetable oil
- 2 cups cooked brown rice(pressure cooked with 5cups of water with little green peas,salt and 2tbsp oil for about 3 whistles)
For the stir fry sauce
- 2tbsp. Low sodium soy sauce
- 2tbsp chilly sauce
- 2tsp palm sugar or jaggery
- 1tsp Garam masala
- 1tsp tomato puree or sauce
- 1tsp Fish sauce
Directions
- In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.
- Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions.
- Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot, add chopped onion,diced ginger root and garlic. Cook, stirring often until onion is pink. About 2 minutes.
- Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
- cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
- Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
- Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
- Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.
