Low Carb Cabbage Stir-Fry RecipeSTEPS IN MAKING Low-Carb Cabbage Stir-Fry Recipe
You want know true? I no like cabbage before. Na dat food wey dem dey give for boarding school overcooked, smelling like egg wey don spoil. But one day I cook am myself, I knack am with high heat, I no put water, e come turn to something else. Something sweet.
So here.
I take half head green cabbage. Wash am. Cut am. Not too thin, not too thick. Like how I go explain am like my small finger, but split into two. You get?
Pan for fire. Medium-high. You test am with water if water dance and disappear, good. If water just dey bubble lazy, your pan cold Abeg wait.
Oil. Any oil wey no be olive. Olive oil na lie for stir-fry. E dey smoke and turn bitter. I use coconut oil sometimes, sometimes groundnu. Pour am.
Onion. Slice anyhow Throw inside Make e sizzle. After one minute, throw garlic (four clove, smash with knife, chop rough) and ginger (one inch, grate with small holes). Stir. If garlic burn, your heat too high next time reduce am small.
Bell pepper and carrot. Small chop, Throw inside. One minute, Dem still must dey crunchy.
Now cabbage. All of am. The pan go full. Ebe like mountain. No panic. Toss. After thirty seconds e don shrink.
Now – and this one important – make you leave am. No stir. Let am sit for one minute. Let the cabbage touch pan directly. E go get brown spot for edge. Dat one na flavor. If you stir every time, e go steam and turn to wet rag. I hate wet rag cabbage.
After you see brown, add soy sauce (two tablespoon), rice vinegar (one tablespoon), chili flakes (half teaspoon or more if you like fire), black pepper. Toss again. One minute.
Turn off fire. Add green onion and sesame seed. If you get sesame oil, add tiny drop at the end.
Done.
Now, bubby, mistakes I don do before.
One time I add soy sauce too early. Cabbage release water. The whole thing turn soup. I try cook am dry, but cabbage don turn to mush. I still chop am but my mind no dey.
Another time I use purple cabbage because green no dey shop. E turn blue-grey for pan. My daughter ask say “Daddy, why our food dey look like poison?” I no answer.
Another time I forget ginger. The thing taste flat, like radio wey no dey station.
Abeg, no use jarred garlic. I swear to God, if you use jarred garlic, the spirit of my grandmother go vex.
Leftover? Eat am the next day cold, put egg on top. Na my breakfast sometimes. Don’t freeze am. Frozen cabbage na paper.
