Recipe for Asian style Cabbage stir fry. Easy to put together side dish that can be put together in minutes. Chinese Cabbage stir fry recipe.
When we used to stay in Hong Kong, I loved their stir fried veggies served at local restaurants. All the restaurants used to have a stir fried green or veggies. Usually Chinese greens like Gai lan, Yau Choy or cabbage and even cucumbers are used for the stir-fry. The vegetables are seasoned with garlic and salt and some stock. That’s it. The stock adds a nice umami and the flavours are so clean tasting. I simply love stir-fried veggies. I can eat this almost everyday. Here is how to do Cabbage stir fry, Asian style.
Heat sesame oil in a pan and add in the minced garlic. Let the garlic brown.
Add in the rough chopped cabbage. I also add in a 1/4 teaspoon of stock cube. It adds a nice flavour to the stir fry. This is optional but I really like the flavour of the bouillon cube.
Add in the salt and chilli flakes.
Increase the heat and saute for a couple of minutes. Remove from heat and sprinkle some sesame seeds.
Cabbage stir fry is ready. Serve hot with rice.
- 1 teaspoon sesame oil
- 5 cloves garlic, minced
- 250 grams cabbage, roughly chopped
- 1/4 teaspoon stock cube
- 1/4 teaspoon salt
- 1/2 teaspoon chilli flakes
- 2 teaspoon sesame seeds
- Heat sesame oil in a pan and add in the minced garlic. Let the garlic brown.
- Add in the rough chopped cabbage. I also add in a 1/4 teaspoon of stock cube.
- Add in the salt and chilli flakes.
- Increase the heat and saute for a couple of minutes. Remove from heat and sprinkle some sesame seeds.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Chinese
- 1 teaspoon sesame oil
- 5 cloves garlic, minced
- 250 grams cabbage, roughly chopped
- 1/4 teaspoon stock cube
- 1/4 teaspoon salt
- 1/2 teaspoon chilli flakes
- 2 teaspoon sesame seeds
- Heat sesame oil in a pan and add in the minced garlic. Let the garlic brown.
- Add in the rough chopped cabbage. I also add in a 1/4 teaspoon of stock cube.
- Add in the salt and chilli flakes.
- Increase the heat and saute for a couple of minutes. Remove from heat and sprinkle some sesame seeds.
- Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Chinese
Find it online : https://www.kannammacooks.com/chinese-style-cabbage-stir-fry/
An easy to put recipe for Knol Khol Kurma / noolkol kurma / turnip kurma that can be made in minutes. Perfect side dish for chapati or pulao. Recipe with step by step pictures.
These days I do most of my veggie kurma using the OPOS – One Pot One Shot method as the taste of the kurma cannot be beat and the whole dish is ready in ten minutes. The whole rage for the Kurma made in OPOS originally started a couple of years back with this recipe for Saravana Bhavan style vegetable kurma. If you are new to this or want to give OPOS a try, then you need to try this recipe. It not only gets ready in 10 minutes, its super delicious too. No frying, No sauteing, No mess. Just try once and I am sure that you will be a convert.
Here is how to do Knol Khol Kurma / Noolkol kurma / Turnip kurma This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.
Peel and dice the Knol Khol / turnip and set aside.
Now we will layer everything in a cooker. Take a two liter cooker and add in the finely chopped onions. Remember that I did not even add oil to the pan. This is an oil free kurma recipe that comes out so well. Followed by the onions, layer the finely chopped tomatoes. Make sure that you are chopping the tomatoes fine.
Now layer the diced knol khol and whole green chillies. I did not chop the chillies. The chillies are only for flavour and aroma.
Now, we will grind all the ingredients listed under “masala” to a fine paste. Take a mixie jar and add in the khuskhus, almonds, coconut, ginger, garlic, salt, coriander powder, green chillies and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste.
Spread it on top off the veggie layer. Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Remove from heat and let the pressure from the cooker release naturally.
Knol Khol has a lot of water content. So the kurma should be the right consistency. If the kurma is very thick, add in half a cup of hot water to the kurma and mix well.
Serve the Kurma with dosa or chapati.
For the Masala Paste
- ¼ cup fresh shredded coconut
- 1 tablespoon Khus Khus – white poppy seeds
- 6 Almonds
- 1 teaspoon coriander powder
- 2 green chillies
- 1 teaspoon salt
- 1 teaspoon Garam Masala or Kurma Masala Powder
- 6 cloves Garlic
- ½ inch piece ginger
- ¼ cup water to grind
Other Ingredients
- 2 onion, finely chopped ( 1 cup )
- 2 tomatoes, chopped ( 1 cup )
- 4 medium sized knol khol, diced
- 2 green chillies
- ½ cup hot water
- Take a two liter cooker and add in the finely chopped onions.
- Top it with finely chopped tomatoes, knol khol and green chillies
- Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the veggies.
- Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
- Add in half a cup of hot water to the kurma and mix well.
- Serve the Kurma with Dosa or Chapati.
Notes
Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Tamilnadu
