Spiced Crunchy Cabbage

Ingredients
3 tablespoons of oil (e.g. grapeseed)
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1 small onion, halved and sliced into strips lengthwise
1 fresh green chilli, seeds removed, sliced into long thin strips OR 2 dried red chillies, whole
2 cloves of garlic, finely chopped
1.5cm cube of fresh ginger, grated
1/2 a small white cabbage, sliced into thin strips
1/3 cup of frozen peas
1 teaspoon of ground coriander
1 teaspoon of ground turmeric
1/2 teaspoon of chilli powder
1 tablespoon of soy sauce
salt to taste

Method
In a wok, heat the oil over a medium flame.  Add the cumin and mustard seeds and when they start to 'pop' add the onions and chilli. After 2 minutes add the garlic and ginger. Toss gently until the onions start to brown. Then add the cabbage and peas. Stir to coat the cabbage with the oil and onions, then add the coriander, turmeric, chilli powder and soy sauce. Reduce the heat to low and sautee, stirring occasionally for 3 to 4 minutes of until the cabbage reaches your preferred balance of cooked versus crunchy.  Add salt if required. 

Serve as a side dish to curry, with brown basmati rice or with a chapati or paratha.