Su Chao San Jiao (Stir-Fried Bamboo Shoots, Cabbage, and Red and Green Peppers in Spicy Bean Sauce)

• 2 Tbs. vegetable oil
• 1 tsp. garlic, thinly sliced
• 1 tsp. ginger, thinly sliced
• 4 oz. bamboo shoots, diced
• 4 oz. cabbage, shredded
• 4 oz. red bell peppers, cubed
• 4 oz. green bell peppers, cubed
• 2 scallions, trimmed and cut into 2-inch lengths
• 1 tsp. spicy bean sauce
• 1 cup water
• 1 tsp. red vinegar
• 1 tsp. granulated sugar
• 2 tsp. soy sauce
• 1 Tbs. cornstarch
• 1 Tbs. water

1. Heat wok over medium-high heat.
2. When hot, add oil, then stir-fry garlic and ginger.
3. Add vegetables, and continue to stir-fry.
4. Stir in bean sauce, water, vinegar, sugar and soy sauce.
5. Mix cornstarch with water, and stir into vegetables.
6. Continue cooking until thickened, 1 or 2 minutes more.
7. Remove from heat, and serve.

vegetable oil, garlic, ginger, bamboo shoots, cabbage, red bell peppers, green bell peppers, scallions, bean sauce, water, red vinegar, sugar, soy sauce, cornstarch, water

Taken from www.vegetariantimes.com/recipe/su-chao-san-jiao-stir-fried-bamboo-shoots-cabbage-and-red-and-green-peppers-in-spicy-bean-sauce/ (may not work)