Oriental Vegetables

Name: Oriental Vegetables
Ingredients: 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

8 ingredients

21 steps

Ingredients

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

Directions

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.