Shredded cabbage, babycorn and red chillies stir fry

Shredded cabbage, babycorn and red chillies stir fry

A vegetable stir fry is my favourite meal to cook in large batches and use it throughout the week. With a hectic work life, its tough to get a fresh new dose of vegetable at every meal. So an overloaded veg stir fry is helpful to get all the goodness and save time.

This recipe is super simple. I have adapted this from a Balti cookbook I bought at Polesden Lacey bookshop. The original recipe uses a karahi (means wok).  If you can get all your vegetables arranged and sorted, then it’s just stir frying them up in a large wok. So let’s get started.


  • Shredded cabbage (I used half a head of a medium size cabbage which gave me 2 cups)
  • Babycorn (about a handful or 4-5; slice them diagonally just for aesthetics)
  • Mangetouts (about a handful. Now if you don’t have or like them, you can replace it with green beans)
  • Red broad chilis 1-2
  • Toasted flaked almonds 1/2 cup (Suggest not to skip this as it adds a wonderful crunch to the dish)
  • 1 large red onion finely diced
  • 3/4 tbsp ginger garlic paste
  • Dessicated coconut (Optional)
  • Lemon juice (optional)
  • Olive Oil or any oil
  • 1 tsp of coriander seeds crush it in the palm of your hands or with a rolling pin
  • 1 tsp cumin seeds
  • Salt


  1. In a wok heat oil and add cumin and crushed coriander seeds
  2. Add onion and fry for few minutes. Then add ginger garlic paste and let it cook for another few minutes until it loses its raw smell
  3. Add babycorn and mangetouts and cook for few minutes. They take longer than cabbage hence we add them first
  4. Add the shredded cabbage and mix it all together. Cook for few minutes. The cabbage softens quickly and also loses its water so you will see everything more moist and wilted. Let it all soften.
  5. Add salt, red chillies, mix well. If the vegetables are at your desired tenderness level, you can remove from heat. If they are a little moist and you would want a more dry stir fry increase the heat and stir everything (like chinese cooking) for few minutes till the water content evaporates and you have a dry stir fry.
  6. Sprinkle the almonds, coconut (optional) and lemon juice (optional)
  7. Serve hot with nans or rice or eat just like this

Recipe Variations :  You can play around with the vegetables like add peas or green beans or diced bell peppers. You can even add turmeric or red chilli powder for more heat.

This is a super easy and time saving vegetable stir fry. A great way to get the veg in your diet and sometimes even clear up your fridge. Great for protein packed lunch, specially if you are weight watching.

Let me know if you make this and how it turned out to be.

Until next time, eat healthy!

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