Having had great success with my red cabbage and fresh coriander/cilantro raw slaw, I figured that I would try the combo again, only this time, I’d use the regular white cabbage. I had some sweet pimento peppers and green sweet peppers that I added them to the mix. Well, the bowl looked pretty but the raw slaw just wasn’t cutting it. Everything tasted, well, too raw for my liking. Out came the wok and in no time my slaw was turned into a stir-fry. And if I my say so myself, it tasted darn good. Try it.
There’s no specific quantities; work with what you have.
INGREDIENTS
Oil
Thinly shredded cabbage
Thinly sliced sweet peppers (red, green, orange, yellow or a combo)
Thinly sliced de-seeded hot pepper
A bunch of fresh cilantro/coriander, leaves removed
All purpose seasoning/salt and pepper to taste (see note below)
DIRECTIONS
(photo by Cynthia Nelson)
Add oil to a pan and place on high heat until smoking hot.
Add all the ingredients EXCEPT the seasoning/salt and pepper and stir-fry just until the cabbage wilts.
Sprinkle seasoning and salt and pepper to taste, give a stir/toss; remove from heat and serve immediately.
NOTES
When you add the vegetables, do not stir immediately, let cook for at least 1 minute before turning/tossing.
If your all-purpose seasoning already has in salt then skip adding salt to the dish, only add the black pepper along with the all-purpose seasoning.
If you do not have access to fresh cilantro/coriander, use basil or scallions/green onions.
