Water Chestnuts and Purple Cabbage Stir Fry
by Tarla Dalal

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Amazing flavour, exciting mouth-feel, irresistible aroma – the Water Chestnuts and Cabbage Stir-Fry has it all. A unique combination of water chestnuts and cabbage is stir-fried with garlic and a sweet-spicy-tangy dressing, which gives the dish a very unique flavour and aroma.

A garnish of peanuts adds to the magic, making this an undeniably awesome dish! Remember that the chestnuts have to be cooked partially for a few minutes before adding to the stir-fry, otherwise they won’t cook well.

Accompany this stir fry with Chinese Soups and Noodles to create a mini meal or just serve as a side to any main course .

Water Chestnuts and Purple Cabbage Stir Fry recipe - How to make Water Chestnuts and Purple Cabbage Stir Fry

2 cups peeled fresh water chestnut (singhada)
1 cup shredded red cabbage
2 tsp olive oil
1 tbsp finely chopped garlic (lehsun)
salt and to taste

To Be Mixed Into A Dressing
1 1/2 tbsp honey
1 1/2 tsp dry red chilli flakes (paprika)
1 tsp lemon juice

For The Garnish
2 tbsp roasted peanuts

Method

Boil enough water in a deep non-stick pan, add the water chestnuts, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Drain well and keep aside.
Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
Add the water chestnuts, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the cabbage, prepared dressing, salt and pepper, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately garnished with peanuts.