Stir-Fried Cabbage

• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 3 c. sliced green cabbage (1/2 small head)
• 3 c. sliced red cabbage (1/2 small head)
• 2 small carrots, sliced (about 1 cup)
• 1 medium yellow onion, sliced (about 1 cup)
• 2 medium red or yellow bell peppers, julienned (about 2 cups)
• 1/4 c. reduced-sodium soy sauce
• 2 tsp. ground ginger
• 1/4 c. water
• 2 Tbsp. cornstarch

1. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for 1 minute. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about 1 minute. Serve immediately.

vegetable oil, garlic, green cabbage, red cabbage, carrots, yellow onion, red, soy sauce, ground ginger, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70894 (may not work)