Hunan Vegetable Salad

• Canola oil, to cook
• 1 tablespoon crushed hot pepper
• 2 carrots, peeled, cut 1-inch squares
• 1 broccoli, break apart florets and cut peeled stem into 1-inch squares
• 2 red bell pepper, cut into 1-inch squares
• 2 large yellow onions, cut into 1-inch squares
• 1 cucumbers, peeled, de-seeded, cut into 1-inch pieces
• 1 cabbage, cut into 1-inch squares
• 1/3 cup rice wine vinegar
• 1/4 cup thin soy sauce
• 1/2 tablespoon sesame seed oil
• Salt and white pepper to taste

1. In a hot wok, coat well with oil and add crushed pepper and stir for 5 seconds.
2. Add the vegetables and stir fry to lightly coat with oil and remove raw flavor, about 3 minutes.
3. Add vinegar, soy sauce, shaoxing wine and sugar.
4. Add sesame seed oil last and turn of the fire.
5. Check for seasoning.
6. This salad can be served hot, warm or cold.
7. It is a very durable dish that can be stored in refrigerator for days.
8. In fact, the taste improves after storage.

canola oil, hot pepper, carrots, broccoli, red bell pepper, yellow onions, cucumbers, cabbage, rice wine vinegar, soy sauce, sesame seed oil, salt

Taken from www.foodnetwork.com/recipes/hunan-vegetable-salad-recipe.html (may not work)