Tibetan Cabbage Stir Fry Logo Petse Recipes
TIBETAN CABBAGE STIR-FRY (LOGO PETSE)
This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.
Provided by lynnski LA
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 21.7, Fiber 7.6, Sugar 11.4, Protein 3.9
TIBETAN GREEN BEANS WITH POTATOES (TEMA)
This a vegetarian version of Tema Tang Sha, as it is prepared at the Lhasa Moon Tibetan Restaurant, located in San Francisco. This is a flexible recipe. For the original meaty version, just add strips of beef stir-fried.
Provided by lynnski LA
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 297.8, Fat 5.3, SaturatedFat 0.8, Sodium 138.5, Carbohydrate 58, Fiber 10.6, Sugar 9, Protein 8.7
CHICKEN CABBAGE STIR-FRY
This is an official "Five A Day" recipe and provides 4 people with one serving of vegetables each. I used a coleslaw mix instead of cabbage which made it pretty easy too. I also added a little more sauce, using some chicken broth.
Provided by HisPixie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 131.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.3, Sodium 319.2, Carbohydrate 5.3, Fiber 1.3, Sugar 2, Protein 21.7
THE PANTRY COLESLAW
The Pantry is a very popular 24/7 restaurant located in downtown Los Angeles. This is their much requested coleslaw recipe.
Provided by lynnski LA
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Blend dressing ingredients in a blender.
- Pour dressing over cabbage in a large bowl, and toss well.
Nutrition Facts : Calories 242.6, Fat 18.4, SaturatedFat 3.5, Cholesterol 11.3, Sodium 191, Carbohydrate 19.6, Fiber 3.6, Sugar 11.8, Protein 2.9
CHICKEN CABBAGE STIR FRY
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Provided by nature54
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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