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Stir-Fried Cabbage with Red Chile Peppers, Peanuts and Peas



Linda’s note--these herbs can be found in most grocery stores, but substitutions can be made.  The turmeric really is a must, I think.

3 tbs. canola oil
1 ½ tsp. cumin seeds
1 tsp. ground turmeric powder
3 dried red chile peppers
2 cups toasted unsalted  American peanuts
1, 3 ½ lb, head of cabbage, cored and finely chopped
2 cups frozen peas
1 to 1 ½ tsp. salt, or to taste

Heat the canola oil with the cumin seeds, turmeric powder, and chile peppers in a large pot or wok over medium-high heat.  Stir occasionally, until the chiles become smoky, about 3 minutes.

Add the peanuts and cook for 2 minutes, to brown them slightly and heat them up.

Add one-half of the cabbage and all of the peas, stir to combine with the herbs.  When, after about 2 minutes, the cabbage starts to wilt, stir in the remaining cabbage.  Cook, stirring often, the volume has reduced by one-third and the cabbage looks somewhat browned around the edges (about 15 to 30 minutes). Mix in the salt and serve warm or at room temperature.

It's not the years that make us grow, but the challenges that we know.