The peanut sprouts were growing rather long even though they had been transferred from counter to refrigerator. They needed to be used. A cabbage stir fry seemed a good idea.
It began with sliced onions and kosher salt in a hot pan greased with avocado and toasted sesame oils.
After a minute or two of sautéing slivers of elephant garlic were added closely followed by sprouted peanuts and carrots.
After a few minutes radish sticks and red and green bell peppers were added.
A dollop of ginger paste seemed appropriate.
Next came the sliced cabbage.
Final additions were balsamic vinegar, soy sauce and kosher salt.
There were a few sprouted peanuts left so I roasted and seasoned them for a snack. They were first roasted in a dry pan to get rid of some of the moisture before adding a bit of avocado oil to help the seasoning stick.
The roasted sprouted peanuts were seasoned with Chaat Masala. It made a bit of a mess on the bottom of the pan, but nothing a good soaking wouldn’t fix.