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

1. Stir
2. together
3. molasses
4. or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating.
5. Stir-fry ginger root over medium-high heat for 30 seconds
6. (wok or skillet should be preheated).
7. Add onions and stir-fry
8. for
9. 1
10. minute.
11. Add
12. pea
13. pods and cabbage and stir-fry for
14. 2
15. more minutes.
16. Add green or sweet red pepper and
17. bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender.
18. Pour sauce over vegetables and toss to coat.
19. Heat through.
20. Serve immediately.
21. 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)