malaysian red pepper and cabbage
How to make malaysian red pepper and cabbage recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon sunflower oil
2 garlic cloves, crushed
2 teaspoons medium curry powder
1 red pepper, cored, deseeded and finely diced
½ green cabbage, finely shredded
3 eggs, lightly beaten
salt and pepper
crusty bread, to serve (optional)
Method:
Heat the oil in a large wok or frying pan until hot, add the garlic, curry powder and red pepper and stir-fry over a medium-high heat for 3–4 minutes until softened.
Increase the heat to high, add the cabbage, season and stir-fry for 5 minutes or until the cabbage is cooked but still retains a bite.
Stir in the eggs and mix well with the vegetables, then continue stirring until the eggs are scrambled and just cooked through. Serve immediately with crusty bread, if liked.
For spicy cabbage & red pepper stew, heat 2 tablespoons sunflower oil in a large saucepan, add 2 finely sliced onions and cook over a medium heat, stirring occasionally, for 6–8 minutes or until soft and translucent.
Stir in 3 chopped garlic cloves, 1 deseeded and sliced red chilli and 1 tablespoon mild curry paste, then pour over 400 ml (14 fl oz) hot vegetable stock and 400 ml (14 fl oz) coconut milk and bring to the boil.
Stir in ½ green cabbage, shredded, and 3 cored, deseeded and thinly sliced red peppers and bring back to the boil, then reduce the heat to medium and cook for 12–15 minutes or until the vegetables are tender. Season well, then serve with rice or crusty bread. Total cooking time 30 minutes.
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| malaysian red pepper and cabbage |
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