Stir Fried Oriental Vegetables
|Molasses/Brown sugar||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Nonstick spray coating||1|
|Grated fresh ginger root||1 Teaspoon|
|Green onions||1 Cup (16 tbs), bias sliced into 1/4 inch lengths|
|Fresh pea pods/One 6 ounce package frozen pea pods||6 Ounce|
|Shredded chinese cabbage/Cabbage||2 Cup (32 tbs)|
|Thin bite size pepper strips||1 Cup (16 tbs) (Use Green Or Sweet Red Variety)|
|Fresh bean sprouts||1 Cup (16 tbs)|
For sauce, stir together molasses or brown sugar, soy sauce, and vinegar.
Spray a wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Stir fry gingerroot for 30 seconds.
Add onions and stir fry for 1 minute.
Add pea pods and cabbage; stir fry for 2 minutes.
Add green or sweet red pepper and bean sprouts; stir fry for 1 minute more or till vegetables are crisp tender.
Pour sauce over vegetables; toss to coat.