By Cynthia Nelson, Tastes Like Home
Stir-fry Cabbage with Infused Oil
3 tablespoons oil, divided (1 tablespoon and 2 tablespoons, respectively)
1 pound shredded cabbage
Salt to taste
1 teaspoon mustard seeds
1 chili, thinly sliced
2 cloves garlic, thinly sliced
6 to 8 curry leaves (optional)
1/4 cups freshly grated coconut, toasted
1. Heat pan until very hot; add 1 tablespoon of oil and swirl it in pan.
2. Add the cabbage and toss for 1 to 2 minutes. Season with salt and set aside (keep warm).
3. Add remaining oil in a small frying pan and heat. Toss in mustard seeds, as soon as they begin to pop, add chili and garlic, cook until the edges of the garlic start to color slightly then add curry leaves, cook for 30 seconds.
4. Pour oil with aromatics over the cabbage and toss to mix.
5. Sprinkle with toasted coconut and serve as a side dish.
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