Here is a new ‘fusion’ dish to celebrate the Chinese ‘tiger’ new year 🐯
There is a dish called kothu-parotta popular in south India, particular in the Tamil speaking state. This dish originally came from Sri Lanka. I am using the basic premise behind that dish to make a roti bits dish with Asian flavors.
Today’s dish combines pita strips with crunchy vegetables and asian seasoning to make a simple stir-fry. Customize this dish to your taste by adding any veggies of choice. I used broccoli Cole slaw and red cabbage both straight out of a bag, so it saved me a lot of chopping time. Seasonings used were soy sauce and spicy miso red chili paste. Aromatics were garlic, habanero and fresh mint leaves.
Make this dish when you have an abundance of pita bread. Cut them into strips, drench them with water and set aside. This dish takes all of 5 minutes to stir-fry. Keep the veggies nice and crisp while the pita bread softens up and soaks all the seasoning. YIN and YANG 🤷🏻♀️
Asian style pita strips stir-fry
Ingredients
- 4 cups Pita strips
- 4 tbsps Sesame oil
- 1 Onion sliced
- 2 pods Garlic sliced
- 1 Habanero sliced
- 2 cups Broccoli slaw
- 2 cups Red Cabbage shredded
- 2 tbsps Soy sauce low sodium
- 1 tbsp Miso Red chilly paste
To Garnish –
- Sliced Green onions
- Mint leaves
Instructions
- Take the pita strips, sprinkle water liberally and set aside
- Start a large wok on high heat, add sesame oil
- Add onions, garlic and habanero
- Add the red cabbage and broccoli slaw and toss at high heat
- Add the pita strips, plenty of soy sauce and chilly sauce paste (as per taste)
- Toss everything together; garnish with sliced spring onions and mint leaves
Love this idea. am going to try this soon.
Thank you so much. Send pictures.