Stir Fried Oriental Vegetables Recipe
Ingredients
| Molasses/Brown sugar | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Vinegar | 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) |
Directions
For sauce, stir together molasses or brown sugar, soy sauce, and vinegar.
Set aside.
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.
Heat through.
Set aside.
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.
Heat through.
Chef
