Cabbage, Peas ‘n’ Crickets is a nutritious and adventurous stir-fry that combines crisp cabbage, tender peas, and roasted crickets for an extra protein boost. This dish is light, flavorful, and slightly crunchy, making it perfect as a healthy lunch, dinner side, or unique dish for those looking to explore edible insects.
Prepare vegetables:
Wash and shred cabbage. If using frozen peas, thaw them before cooking.
Heat the oil:
In a large skillet or wok, heat olive or sesame oil over medium heat.
Sauté aromatics:
Add minced garlic and sauté for 30 seconds until fragrant.
Cook cabbage & peas:
Add shredded cabbage and peas to the skillet. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
Add crickets:
Gently fold in roasted crickets and cook for another 2–3 minutes until they are warmed through.
Season:
Add soy sauce, salt, and black pepper to taste. Mix well.
Serve:
Transfer to a serving dish and enjoy as a crunchy, protein-rich, and adventurous meal.
Fresh cabbage – 3 cups (shredded)
Olive oil or sesame oil – 2 tablespoons
Green peas – 1 cup (fresh or frozen)
Soy sauce – 2 tablespoons
Roasted crickets – 1 cup
Salt and black pepper – to taste
Garlic – 2 cloves (minced)
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