Oriental Vegetables - cooking recipe

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

Preparation

Stir
together
molasses
or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating.
Stir-fry ginger root over medium-high heat for 30 seconds
(wok or skillet should be preheated).
Add onions and stir-fry
for
1
minute.
Add
pea
pods and cabbage and stir-fry for
2
more minutes.
Add green or sweet red pepper and
bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender.
Pour sauce over vegetables and toss to coat.
Heat through.
Serve immediately.
Makes 6 servings.