Tibetan Cabbage Stir Fry Logo Petse Recipes

BHUTANESE CHILE CHICKEN WITH RED RICE

Steps:

• Cook whole-grain red rice according to package directions in unsalted water.
• Cut the chicken into 2.5 cm (1") cubes and toss with cornstarch making sure all pieces are totally coated. If not, add a bit more cornstarch.
• Heat the canola/vegetable oil over medium heat in a non-stick wok or skillet. Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
• Add 15 ml of sesame oil, sliced onions, minced garlic and ginger and stir-fry for 2 minutes. Add chopped peppers and sliced tomato wedges and cook another 2 minutes. Return chicken to pan and heat through. Season with soy sauce.
• Serve over cooked red rice on a heated serving platter.

BRATWURST SAUSAGE WITH CONFETTI CABBAGE STIR-FRY

Steps:

• Prick sausages all over with fork.
• In microwaveable dish, cover sausages with 1/4 cup water; microwave at medium (50%), turning once, for 10 minutes or until no longer pink inside.
• In wok or large deep skillet, heat 1 tbsp of the oil over medium-high heat; brown sausages, about 4 minutes.
• Transfer to plate; keep warm.
• Add remaining oil, onions, carrots, cabbage, garlic, salt and pepper to wok; cover and steam until cabbage is tender, about 15 minutes.
• In bowl, whisk sugar with vinegar; add to cabbage mixture and toss to coat.
• Toss with parsley.
• Serve sausages on cabbage.

TIBETAN GREEN BEANS WITH POTATOES (TEMA)

Steps:

• Cut the green beans diagonally into 1 1/2-inch pieces.
• Cut the potatoes like french fries, about the same size as the beans.
• Slice the red bell pepper very thinly.
• In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more.
• Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry.
• Add the green beans and stir-fry until just tender, about 8 minutes.
• Add the soy sauce, red-pepper and salt stirring in quickly.

CHICKEN CABBAGE STIR FRY

Steps:

• Cut chicken breasts into strips.
• Heat oil in a frying pan.
• Add chicken strips and stir fry over medium-high heat, turning constantly until done.
• Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
• Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
• Stir sauce into chicken/cabbage mixture.
• Cook until sauce has thickened and chicken is coated, about 1 minute.
• Refrigerate leftovers within 2 hours.

CHICKEN CABBAGE STIR-FRY

Steps:

• Cut chicken halves into strips.
• Heat oil in skillet; add chicken strips and stir fry over moderately high heat, turning pieces constantly until lightly browned (2 to 3 minutes).
• Add cabbage and stir fry about 2 minutes or until cabbage is tender-crisp.
• Mix cornstarch and seasonings, add to the 1/2 cup water and soy sauce, mixing until smooth. Stir into chicken mixture. (I added some chicken broth to make more sauce.).
• Cook until thickened and pieces are coated, about 1 minute.

TIBETAN CABBAGE STIR-FRY (LOGO PETSE)

Steps:

• Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
• Cut cabbage into 1/4 inch slices.
• In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
• Stir in the tomato and stir-fry briefly.
• Add carrots and stir fry for 1 minute.
• Place the cabbage slices on top of the mixture without stirring.
• Cover tightly and continue cooking for one minute only.
• Stir in the bell pepper slices.
• Serve with rice.