Thursday, July 18, 2013

Sweet and Sour Cabbage Curry Stir Fry (Throwback Thursday)


Photo circa 2011

This is a stir fried cabbage dish that compliments any rice and curry dinner.  It gives you a balance of flavors and is a fusion of Indian spices and Thai/Chinese sauces.

Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

One small head of green cabbage (about 1-2lbs) sliced
1 bunch of green onions chopped
1 medium onion chopped
2-3 green chilies sliced (serrano, jalapeno or bell pepper per your spice level)
2-3 cloves of garlic minced
2 Tbs of fresh ginger grated
1 tsp of mustard seeds
1 tsp of soy sauce
1 tsp of fish sauce (or use more soy sauce for vegetarian version)
1 tsp of rice wine vinegar
1/2 tsp of sugar
1 Tbs or to taste of red pepper flakes
1/4 tsp of turmeric
1 Tbs of curry powder

In a large wok or frying pan heat 3-4 Tbs of canola oil on med-high heat until oil is hot.  Add 1 tsp of mustard seed.  Allow to fry until seeds start to splutter(about 30-45 seconds), but not burn.

Add chopped onions, green chilies, garlic, ginger and a little bit of salt.  Allow to fry for 2-3 minutes until onions become softened.

Add sliced cabbage and green onions.  Stir fry well until the cabbage softens (2-3 minutes).

Add your spices:  1Tbs of curry powder, 1/4 tsp turmeric and red chili flakes to taste.  Stir fry ingredients well.

Now add the sauces:  1tsp soy sauce, 1tsp fish sauce, 1tsp rice wine vinegar and 1/4 tsp sugar.  Fry well and add salt to taste if you need to.  Stir fry for another few minutes (about 3-5) until all the flavors have a time to develop and the cabbage is fully cooked.  

Note:  If you want to make this dish completely vegetarian you can substitute the 1 tsp of fish sauce for another tsp of soy sauce.  I like the fish sauce flavor in the background and that is why I used it.

Serves 6-8 people This is a spicy and tasty vegetable side dish for rice and curry meals.  Enjoy.

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