Harrissa Cabbage Stir Fry with Chia seed dressing.

Harissa Cabbage stir fry with chia seeds

This came about to use up some cabbage I had languishing in the fridge, and because we needed an extra hit of greens for supper… and because, January turned into Harissa Month- and  because I had bought a HUGE pack of chia seeds and then realised that- who am i kidding- I hate porridgy sweet stuff, no matter how cool it is right now as a dessert or breakfast food, which seems to be the main use for chia, but also thought that the vitamins, trace minerals and other goodness might turn into a little extra crunch in a stir fry, even if they didn’t add particularly to the flavour. SOo..

Also- I love getting a charred edge on brassicas, whether in an oven or in a wok, it makes them taste extra special.

This is super easy – and quick. Just like this post!

Harrissa Cabbage Stir Fry with Chia seed dressing.

Great as a side dish for 2

You Need:

  • 1/2 a white cabbage- chopped into ribbons
  • 1 red pepper ( or yellow! or orange!) – chopped into ribbons
  • 1 Tbs oil- such as olive oil or rapeseed

For the Dressing:

  • 1 1/2 tsp harissa
  • 1/2 lemon
  • 1tbs white wine or mirin
  • 1Tbs chia seeds
  • 1 (or 2) cloves garlic
  • Salt & Pepper to tase

To  Make:

  1. Heat a wok reeeeeeallllly high. With no oil in… for now.
  2. Toss in the cabbage & pepper strips. You want to ever so slightly char these – yet remain a bit crunchy.
  3. Whisk together the dressing  until combined and toss into the wok.
  4. Mix everything around, then put on the biggest saucepan lid you have & let everything steam for around 2 -3 minutes.
  5. Serve warm in a bowl alongside other yummy vege dishes.

Do you have any non-porridgy uses for Chia Seeds? Other than using them as an egg substitute? Let me know in the comments!

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