Cabbage and chili stir fry

Linnea Vihonen
Chef and creative innovator.

30 min.

Ingredients

1 bag Rooty Potato Rice or pan noodles
1 tbsp rapeseed oil
1 tsp salt
1 tbsp toasted sesame oil
1 fresh jalapeno or green chili
½ red chili
4 garlic cloves
400 g green or white cabbage
1 tbsp chili oil
½ tsp fine sea salt
1 tbsp lemon juice
½ pot fresh coriander
black pepper from a mill

plus:

2 tbsp toasted sesame seeds
1-2 balls mozzarella

Recipe

Heat 1 tbsp of rapeseed oil in a pan and add the frozen potato rice/pan noodle. Fry for around five minutes until they are golden brown. Season with salt. Set aside.

Chop the jalapeno and red chili. Peel and chop the garlic cloves. Cut the green cabbage into pieces. If you are using white cabbage, slice it thinly. Chop the coriander.

Heat the toasted sesame oil in a pan and add the jalapeno, chili and garlic. Fry for a few minutes. Add the cabbage, chili oil, salt, and lemon juice. Fry until soft and translucent. Mix together the potato rice/pan noodles, cabbage, and fresh coriander. Add salt to taste, plus a dash of toasted sesame oil. Shred the mozzarella over the top and garnish with toasted sesame seeds and chili.

VIDEORECIPE (in Finnish)

Rooty Potato Rice

Rooty Potato Rice is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. You can cook it in a pan as part of a stir fry, or bake it to serve with curry. Potato Rice is really versatile.

Swapping out rice for Potato Rice is an everyday choice that really helps the environment. You see, rice needs five times more water to grow than potatoes do. That’s quite a difference.

Why do things the hard way, when it’s so easy to be good? Rooty Potato Rice – Join The Kind Side

Rooty Potato Rice Ingredients