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    Gujerati Style Cabbage with Carrots, wit

    Source of Recipe


    3/4 lb cabbage
    3/4 pound carrot
    1/2 to 1 fresh hot green chili
    4 tbs olive oil
    pinch asafatida (option)
    1 tbs whole black mustard seeds
    1 whole dried hot red pepper
    1 tbs soy sauce
    1/2 tsp sugar
    4 tbs fresh cilantro
    1 tbs lemon juice
    1/2 lb cooked, wide egg noodles

    Core cabbage and cut fine. Peel carrots and grate course. Cut
    green chili into long thin strips, discarding stems and seeds.

    Heat oil in wok, when hot add asafetida and a second later mustard

    As soon as mustard seeds start to pop (5-10 sec) add the dried
    chili, stir once. When the chili starts to darken (5 more seconds)
    add the cabbage, carrots and green chili. Reduce heat to medium
    and stir fry for about a minute.

    Add sugar, soy and cilantro, stir fry for about five minutes, until
    vegetables are just cooked but still crisp. Add lemon juice and
    noodles stir, remove red chili.




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