Stir-Fried Cabbage with Red Chili Peppers, Peanuts, Peas
This recipe is from Organic Gardening, and yields 10 servings, enough for leftovers on a hot week!
3 Tablespoons canola oil
1½ teaspoons cumin seeds
1 teaspoon ground turmeric powder
3 dried red chili peppers
2 cups toasted unsalted American peanuts
1 head of cabbage (about 3½ lb), cored and finely chopped, divided
2 cups peas
1 to 1½ teaspoon kosher salt, to taste
- Heat the canola oil with the cumin seeds, turmeric powder, and chili peppers in a large pot or wok over medium-high heat, stirring occasionally, until the chilies become smoky (about 3 minutes).
- Add the peanuts and cook for 2 minutes, to brown them slightly and heat them up. Add one-half of the cabbage and all of the peas; stir to combine with the herbs.
- When the cabbage starts to wilt (about 2 minutes), stir in the remaining cabbage. Cook, stirring often, until the volume has reduced by one-third and the cabbage looks somewhat browned around the edges (about 15 to 30 minutes, depending on your pot or wok).
- Mix in the salt and serve warm or at room temperature.