Ingredients
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3/4 lb cabbage, cored and shredded
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4 tablespoons vegetable oil
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1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
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1 1/4 teaspoons salt
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1/2 teaspoon sugar
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1/4 cup fresh cilantro, chopped
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1 tablespoon lemon juice
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3/4 lb carrot, grated
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1 jalapenos or 1 serrano pepper, cut into thin strips
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1 whole dried red chili
Instructions
- Heat oil in a wok or deep, wide skillet over a medium-high flame.
- When hot, put in mustard seeds.
- As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- Stir once.
- Within seconds the chili will turn dark red.
- Put cabbage, carrots, and hot pepper in the pan.
- Turn the heat down to medium and stir the vegetables for about 30 seconds.
- Add salt, sugar and cilantro.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Stir in lemon juice.
- Remove red chili and serve.
- Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- They're hot little projectiles before they're mixed with the veggies.