Oriental Vegetables
- 1 Tbsp. molasses or brown sugar
- 1 Tbsp. each: soy sauce and vinegar
- 1 tsp. grated fresh ginger root
- 1 c. green onions, bias sliced into 1/4-inch lengths
- 6 oz. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods
- 2 c. 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.
molasses, soy sauce, ginger root, green onions, fresh pea pods, shredded chinese cabbage, thin bite, fresh bean sprouts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=368 (may not work)