Stir-Fried Oriental Vegetables

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Stir-Fried Oriental Vegetables

 

1 tbsp. molasses or brown sugar

1 tbsp. soy sauce (gf if necessary)

1 tbsp. vinegar (or lemon juice)

1 tsp. grated fresh ginger root

1 c. green onions, bias sliced into 1/4-inch lengths

6 ozs. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods

2 cs. shredded Chinese cabbage or cabbage

1 c. thin bite-size strips (green or sweet red pepper)

1 c. fresh bean sprouts

 

Stir together molasses or brown sugar, soy sauce and vinegar; set aside.

Spray a wok or large skillet with nonstick spray coating.

 

Stir fry-ginger root over medium-high heat for 30 seconds (wok or skillet

should be preheated).

 

Add onions and stir-fry for 1 minute.

Add pea pods and cabbage and stir-fry for 2 more minutes.

 

Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more

or until vegetables are crisp-tender.

 

Pour sauce over vegetables and toss to coat. Heat through.

Serve immediately.

 

Makes 6 servings.

 

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