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chinese cabbage 2 Tbs peanut oil (or sesame oil) 4 medium carrots, cut in thin sticks 5cm slices ginger root or 1/8 tsp ground ginger 250gr fresh snow peas or 250 gr fresh bean sprouts 250gr cabbage, cut in bite-size pieces 2 cups vegetable broth 2 Tbs soy sauce 2 tsp sugar 3 Tbs cornstarch 1/2 cup water Preheat oil in an electric wok or large skillet 2 minutes, uncovered, at medium. Add carrots and ginger; cook 8 minutes, stirring constantly. Push carrots up the sides of the wok. Add peas; cook 3 minutes, stirring constantly. Push peas up the sides; add bean sprouts, cabbage, chicken broth, soy sauce, and sugar. Bring to a boil; cover and simmer 3 minutes. Combine cornstarch and water; stir into sauce. Cook and stir until thickened. Remove ginger root (if using) before serving. Serves 8.
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