This makes a nice side dish for all kinds of Chinese-inspired dishes including sweet and sour chicken, pork, or shrimp. Sometimes I will mix it right in together on my plate. Other times I just make up a pan of this and eat it by itself. Not only is it super tasty, it’s also pretty healthy for you with all those vegetables, as long as you use the low-sodium soy sauce! It’s perfect for a light lunch or even a snack. Check out what they are saying about this recipe over at Group Recipes:
“Cabbage is my favorite out of all the veggies. I like this recipe a lot!”
This recipe goes so good with just about everything. I make it all the time.
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
3 cups sliced green cabbage (1/2 small head)
3 cups sliced red cabbage (1/2 small head)
2 small carrots, sliced (about 1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 medium red or yellow bell peppers, julienne (about 2 cups)
1/4 cup reduced-sodium La Choy soy sauce
2 teaspoons ground ginger
1/4 cup water
2 tablespoons Argo cornstarch
Instructions
In a wok or large nonstick skillet, heat oil over medium heat.
Add garlic and cook, stirring constantly, for I minute.
Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce, and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about I minute. Serve immediately.
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Quick Tip: Leave out whatever veggies you don’t like.
Thanks again to Group Recipes for this fast and yummy recipe.