Ingredients:
3/4 lb cabbage, cored and shredded
3/4 lb carrots, grated
1 jalapenos or 1 serrano peppers, cut into thin strips
4 tablespoons vegetable oil
1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
1 whole dried red chilies
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 17 min.