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| 1 Cabbage washed and coarsley shredded into bite size pieces Use whatever type of cabbage you like best Napa is nice and Bok Choy works well also, but the plain stuff is cheap and delicious. |
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| 1-2 large cloves of garlic, crushed in a garlic press | |
| 1 tablespoon olive oil | |
| 1or 2 tomatoes, including juice, chopped up fine fresh is best, but home canned are very good |
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| 1 -2 cups of frozen green peas the tiny ones taste best |
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| 2 teaspoons chopped fresh basil, minced or 1/2 teaspoon dried basil |
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| 2-3 tablespoons of water | |
| Fresh Ground Pepper and Salt to taste | |
| Heat the oil in a large wok, pot or skillet, preferably
non-stick, but if you watch it all the time, it won't stick. Stir fry the
cabbage and garlic for about 2-3 minutes at medium-high heat, stirring
constantly, until the cabbage starts to wilt. Add tomatoes, juice, peas and
basil. Stir fry for about 2-3 more minutes, then reduce the heat to medium. Add
Salt and Pepper, and enough water to generate some steam. Cover tightly and
steam for 3-5 minutes, or less if you like everything crunchy. You really only
need to steam it long enough so that the peas are not frozen, and then you are
done. Serve with corn bread and the hot sauce of your choice. We like Tiger Sauce, Tabasco Sauce, or Indonesian hot tomatoe sauce. |
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