HOT ORIENTAL CABBAGE

1 small head cabbage (about 1 pound)
2 tablespoons sugar
1 tablespoon grated gingerroot or
1 teaspoon ground ginger
1 tablespoon cornstarch
3 tablespoons white vinegar
1 teaspoon soy sauce
1 clove garlic, finely chopped
1 tablespoon vegetable oil
2 green onions, thinly sliced
1 medium carrot, shredded (about 3/4 cup)
1 medium bell pepper, chopped (about 1 cup)

Remove outside leaves of cabbage. Wash cabbage; cut into 4 wedges. Shred cabbage and discard core.

Mix sugar, gingerroot, cornstarch, vinegar, soy sauce and garlic; reserve.

Heat wok or 12-inch skillet until hot. Add oil; tilt wok to coat side. Add cabbage, onions, carrot and bell pepper; stir-fry 3 minutes.

Stir in vinegar mixture. Cook and stir about 10 seconds or until thickened.

Makes 4 servings

Nutrition Information per serving: Calories 115, Protein 2 g, Carbohydrate 18 g, Fat 4 g, Cholesterol 0 mg, Sodium 110 mg, Potassium 360 mg

From: Recipelink.com
Source: Recipe booklet: Summer Salads and Veggies, Betty Crocker Creative Recipes, July 1993, #82