1 small head green cabbage, shredded
1 Tbsp. oil or shortening
2 stalks celery (about 1 cup), cut diagonally into thin slices
1 small-medium green pepper, cut into thin diagonal slices
1 medium-large onion (about 3/4 cup), chopped
1 tsp. salt
1/8 tsp. pepper
Heat oil in wok or skillet. Add vegetables and stir. Cover and cook, stirring occasionally, about 5 minutes, or until vegetables are tender. Season with salt and pepper. Makes 4 servings.
The flavors of this stir-fry blend well with a dish containing tomato sauce.