lynnski / LA's Note:
This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed.
My Private Note
Units: US | Metric
- 1Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
- 2Cut cabbage into 1/4 inch slices.
- 3In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
- 4Stir in the tomato and stir-fry briefly.
- 5Add carrots and stir fry for 1 minute.
- 6Place the cabbage slices on top of the mixture without stirring.
- 7Cover tightly and continue cooking for one minute only.
- 8Stir in the bell pepper slices.
- 9Serve with rice.
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Nutritional Facts for Tibetan Cabbage Stir-Fry (Logo Petse)
Serving Size: 1 (343 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 136.6
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 61.8 mg
- Total Carbohydrate 21.7 g
- Dietary Fiber 7.6 g
- Sugars 11.3 g
- Protein 3.9 g