Zàihuì: (Chinese for hello again)
This was a cautious move on my part – for one thing, my son loathes cabbage and a once completely devoted butter broccoli fan, he is quite averse to it as well. And as we all know, speaking plainly, much as these two green veggies are incredibly good natured for our bodies, they can be quite a combustible combo, iykwim 😉
Anyway, I had a bit of cabbage left over from the vadais I had made and a broccoli head and went Chinese with them. These veggies lend themselves SO well to oriental foods!
I kept it simple, knowing fully well the theme I chose for the blogging marathon was, curry in a hurry – you can have this in 30 minutes or less… I made the stir fry and mixed it in with rice and boy was it ever so good – so please try if you get a chance to!
½ cabbage head small
1 medium head of broccoli
3-6 green chilies *depending on preference
1-2 red chilies * depending on preference
1 tsp Asian Spice mix
2-4 table spoons of Soy Sauce
Some peanuts (optional)
I topped it with some homemade ghatia just for fun
1 tbsp of olive oil
1 tsp of sesame seeds (I used white ones)
2-4 cloves of garlic
Heat oil on high flame in a Wok, add the garlic, chilies, sesame, and the veggies and allow them to cook until tender but crisp (NOT soft – those are nasty).
Add the soy sauce and the spice mix and stir swiftly
Remove from flame
Add some crushed peanuts if you desire
Cook about 1 cup of rice and allow it to cool a bit before mixing the stir fry with the rice.
Serve Hot… Enjoy this jiffy curry! Zai Jien (see you soon in Chinese)