Stir-Fried Rainbow Veggies

[Guest guest]

Stir-Fried Rainbow Veggies

 

1 tbsp. vegetable oil

1 clove garlic, crushed

1 tsp. minced fresh ginger

1 c. diagonally sliced carrots

2 cs. green peppers, cut in 1/2 inch wide strips

2 cs. shredded cabbage

water

2 tsps. cornstarch

1/2 tsp. black pepper

1 1/2 tsp. soy sauce

2 medium size tomatoes, cut in wedges

 

In large skillet heat oil.

Add garlic and ginger.

Stir-fry for 30 seconds.

Add carrots, green pepper, cabbage and 1 tablespoon water.

Bring to boil.

Cook and stir until crisp-tender, about 4 minutes.

In a small bowl, combine cornstarch, black pepper, 1/3 cup water and soy sauce.

Add to skillet along with tomatoes.

Bring to boil; cook and stir until clear and thickened, about 1 minute.

Makes 5 cups.