I often do a dry stir fry of cabbage, peas and onions with Indian spices, to accompany plain parathas in my office lunch box. This time I looked towards pan-Asian cuisine for inspiration, putting in honey and soy sauce in place of cumin and coriander.
And what a hit it was. Next time I’ll remember to carry an extra helping so that there’s enough to pass around for everyone on our office lunch table.
- Cabbage – 1/2 (2 packed cups when shredded)
- Peas – 1 cup, shelled
- Potatoes – 1
- Onions – 1 large
- Honey – 0.5 tablespoon
- Dark soy sauce – 1.5 tablespoons
- Sesame seeds – 1 teaspoon
- Salt – to taste
- Pepper – to taste
- Green chillies – 1 or 2
- Garlic – 5 pods
- Sesame oil – 1 tablespoon
If using frozen pre-boiled peas, thaw and use. Else boil shelled peas in salted water for 7-8 minutes before use.
Peel and cut the potatoes and onions into thin slices.
Chop garlic and green chillies.
Heat sesame oil in a non-stick pan or wok. Add chopped garlic and green chillies. After 30 seconds, slide in onion slices.
Fry on medium-high heat, stirring regularly for two minutes. Add potato slices and cook on on medium heat till the potatoes are 3/4th done.
Peas go in next. Cook for a couple of minutes and then add shredded cabbage. Keep the flame medium-high and continue to stir fry till the cabbage is cooked but retains a bit of crunch. Add pepper and a pinch of salt – be careful with the salt, soy sauce has plenty of its own.
Now’s the time to add the dressing.
Toast sesame seeds till they turn color and start to give off a nutty aroma. Keep aside.
Whisk together honey and soy sauce. Pour the dressing over the cooked vegetables in the pan and mix well. Cook on high heat for another minute till the flavors blend. Adjust salt.
Cabbage and peas stir fry is now ready to serve. Sprinkle toasted sesame seeds over it and have with parathas, chapatis or rice.