Beans & Cabbages

Serving: 4 -6 (as a small side)

Ingredients:

• Cabbage - 1/2 a head, chiffonade (thinly sliced)
• Red kidney bean - 1 can, drained and rinsed
• Raw shrimp* - 1/2 cup, minced or made to a paste.
• Onion - 1 med, finely chopped
• Garlic cloves - 2, minced
• Salt - to taste
• Chili powder - 1/2 tsp
• Paprika powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp

Methods:

• 1. Wash and prep the vegetables, set aside.
• 2. In a non-stick wok, heat 3 tbsp of oil, add the onions and salt. Saute till translucent.
• 3. Add the garlic, stir and add 1/2 cup of water. Add all the spices, saute till the water evaporates and the oil is separated from the spice mixture.
  
• 4. Add the shrimp paste and stir vigorously to avoid any lumping. Add the beans, stir to combine. Cook for 2-3 min.
• 5. Add the cabbages, stir to combine, cover and cook on med heat for about 15-20 min. Remember to stir in occasionally for even distribution of heat and cooking. Serve.
  

Hints:
* For a fully vegetarian version you can skip the shrimp paste.