2 medium red or yellow bell peppers, julienned (about 2 cups)
1/4 cup reduced-sodium soy sauce
2 teaspoons ground ginger
1/4 cup water
2 tablespoons cornstarch
How to make it
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.
VARIATION
Use leftover cooked chicken to make a tasty main dish. Add I cup chicken to the wok in Step 3. Proceed as recipe directs.
