CABBAGE AND PEAS STIR FRY
1 cabbage, washed and coarsely shredded into bite size pieces (use whatever type of cabbage you like best Napa is nice and Bok Choy works well also, but the plain stuff is cheap and delicious.)
1 to 2 large cloves of garlic, crushed in a garlic press
1 tablespoon olive oil
1 or 2 tomatoes, including juice, chopped up fine (fresh is best, but home canned are very good)
1 to 2 cups of frozen green peas (the tiny ones taste best)
2 teaspoons chopped fresh basil, minced (or 1/2 teaspoon dried basil)
2 to 3 tablespoons of water
Fresh ground pepper and salt to taste
Corn bread (for serving)
Hot sauce (for serving)
Heat the oil in a large wok, pot or skillet, preferably non-stick, but if you watch it all the time, it won't stick. Stir fry the cabbage and garlic for about 2-3 minutes at medium-high heat, stirring constantly, until the cabbage starts to wilt.
Add tomatoes, juice, peas and basil. Stir fry for about 2-3 more minutes, then reduce the heat to medium. Add salt and pepper, and enough water to generate some steam. Cover tightly and steam for 3-5 minutes, or less if you like everything crunchy. You really only need to steam it long enough so that the peas are not frozen, and then you are done.
Serve with corn bread and the hot sauce of your choice.
From: Peggy, WA
1 cabbage, washed and coarsely shredded into bite size pieces (use whatever type of cabbage you like best Napa is nice and Bok Choy works well also, but the plain stuff is cheap and delicious.)
1 to 2 large cloves of garlic, crushed in a garlic press
1 tablespoon olive oil
1 or 2 tomatoes, including juice, chopped up fine (fresh is best, but home canned are very good)
1 to 2 cups of frozen green peas (the tiny ones taste best)
2 teaspoons chopped fresh basil, minced (or 1/2 teaspoon dried basil)
2 to 3 tablespoons of water
Fresh ground pepper and salt to taste
Corn bread (for serving)
Hot sauce (for serving)
Heat the oil in a large wok, pot or skillet, preferably non-stick, but if you watch it all the time, it won't stick. Stir fry the cabbage and garlic for about 2-3 minutes at medium-high heat, stirring constantly, until the cabbage starts to wilt.
Add tomatoes, juice, peas and basil. Stir fry for about 2-3 more minutes, then reduce the heat to medium. Add salt and pepper, and enough water to generate some steam. Cover tightly and steam for 3-5 minutes, or less if you like everything crunchy. You really only need to steam it long enough so that the peas are not frozen, and then you are done.
Serve with corn bread and the hot sauce of your choice.
From: Peggy, WA
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