Chinese Cabbage Stir-Fry

• 1/4 small Chinese cabbage
• 1 c. fresh bean sprouts
• nonstick spray coating
• 1 Tbsp. cold water
• 1 Tbsp. soy sauce
• 1/4 tsp. cornstarch
• 1/4 tsp. bottled minced garlic
• 1/4 c. frozen sliced green onion

1. Coarsely chop the cabbage.
2. Remove root portions from bean sprouts.
3. Set aside.
4. Spray wok.
5. Preheat on high.
6. Meanwhile for sauce, in dish stir together cold water, soy sauce, cornstarch and garlic. Add cabbage, bean sprouts and onion to hot wok. Stir for 2 to 3 minutes until vegetables are tender.
7. Push vegetables from center of wok.
8. Stir sauce, then add to center of wok.
9. Cook and stir until thickened and bubbly, about 30 seconds.
10. Add vegetables to coat with sauce. Serve immediately.
11. Makes 2 servings. Contains 36 calories.

chinese cabbage, fresh bean sprouts, nonstick spray coating, cold water, soy sauce, cornstarch, garlic, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938211 (may not work)