Kottu Roti (Vegetable) - Shredded Roti Stir-fry

Ingredients

• 4 medium Roti
• 1 medium Carrot
• 1 cup Leeks
• 1 cup Cabbage
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tablespoon Curry Powder
• 0.5 teaspoon Chili Flakes
• 2 tablespoons Soy Sauce
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the roti by tearing or cutting the 4 medium Rotis into small, bite-sized pieces. Set aside.
2. 2Prepare the vegetables: peel and finely chop the 1 medium Carrot into thin strips. Wash and thinly slice the 1 cup Leeks. Wash and thinly slice the 1 cup Cabbage. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and finely grate the 2.54 cm Ginger.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the chopped 1 medium Onion, minced 3 cloves Garlic, and grated 2.54 cm Ginger. Sauté for 2-3 minutes, stirring constantly, until they are fragrant and the onion is slightly softened.
4. 4Add the carrot strips, sliced 1 cup Leeks, and sliced 1 cup Cabbage to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still have a slight crispness. You should see them become slightly brighter in color.
5. 5Add the prepared shredded roti pieces, 1 tablespoon of Curry Powder, 0.5 teaspoon of Chili Flakes, and 2 tablespoons of Soy Sauce to the skillet. Stir everything together continuously for 3-5 minutes, ensuring the roti and vegetables are evenly coated with the spices and sauce, and heated through. The roti should be slightly softened and well-mixed with the vegetables.
6. 6Serve the Kottu Roti hot immediately.

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