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Ginger, garlic and a quick turn in the skillet transform vegetables into a wonderful main dish

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 4

Dietary guidance: v 


1 tablespoon vegetable oil
2 cloves garlic, minced
3 cups sliced green cabbage (½ small head)
3 cups sliced red cabbage (½ small head)
2 small carrots, sliced (about1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 medium red or yellow bell peppers, julienned (about 2 cups)
¼ cup soy sauce
2 teaspoons ground ginger
¼ cup water
2 tablespoons cornstarch


In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for 1minute. 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 1 minute. Serve immediately.


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