You can substitute other vegetables, such as celery or broccoli, for the vegetables called for in this recipe.
ingredients:
- 1 tsp. crushed red pepper
- 1 tsp. salt
- 1 tsp. sugar
- 1 bay leaf
- 1 tbsp. soy sauce
- 2 tbsp. peanut oil
- 1/4 c. shallot (1 or 2 whole shallots),thinly sliced
- 2 cloves garlic, minced
- 2 c. green cabbage, shredded
- 1 c. green beans, ends trimmed
- 1 c. green pepper, chopped
- 1 c. carrots (1 to 2 carrots), thinly sliced
Directions:
- In a small bowl, combine crushed
- red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
- Heat oil in a skillet or wok over
- medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
- Add cabbage, beans, green pepper,
- carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.
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