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.