Vegetable Stir-Fry - cooking recipe

Ingredients

2 oz. Chinese pickled cabbage
1/2 c. shelled fresh peas or thawed frozen peas
boiling water
3 medium green bell peppers
1 oz. canned bamboo shoots, rinsed and drained
3 Tbsp. peanut oil
2 Tbsp. finely chopped green onion (white part only)
1 tsp. minced pared fresh ginger root
1 Tbsp. soy sauce
1 Tbsp. rice wine
1 tsp. sugar

Preparation

Soak cabbage in bowl of cold water 10 minutes; drain well. If not already shredded, cut cabbage into 1/8-inch wide shreds. Squeeze dry between paper toweling.