Gingered Cabbage Stir Fry

• 1 tablespoon cooking oil
• 1 medium red onion, cut into thin wedges
• 1 tablespoon grated fresh gingerroot
• 2 garlic cloves, minced
• 1 medium red bell peppers or 1 medium yellow bell pepper, cut into strips
• 1 12 cups yellow wax beans or 1 12 cups green beans or 1 12 cups Italian cut green beans, trimmed and cut into 1-inch pieces
• 4 cups coarsely chopped Chinese cabbage
• 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
• 1 tablespoon reduced sodium soy sauce
• 12 teaspoon toasted sesame oil
• 1 cup bean sprouts
• 2 cups hot cooked rice

1. Heat the oil over high heat in a wok or large skillet.
2. Add in red onion, gingerroot, and garlic; reduce heat and stirfry for about 4 minutes or until onion is almost tender.
3. Add in bell pepper and beans; cover and cook over medium-low for 3 minutes or until pepper is crisp tender.
4. Stir in cabbage; cover and cook 4 minutes or until crisp-tender.
5. In a small mixing bowl, add vinegar, soy sauce, and sesame oil; mix well.
6. Stir into vegetable mixture along with the bean sprouts; heat through; season with salt and pepper to taste.
7. Serve with rice if desired.

cooking oil, red onion, gingerroot, garlic, red bell peppers, yellow wax beans, chinese cabbage, rice vinegar, soy sauce, sesame oil, bean sprouts, rice

Taken from www.food.com/recipe/gingered-cabbage-stir-fry-128423 (may not work)