3-4 Carrots sliced
4-6 cups Cabbage, coarsely diced
4-6 cups Turnips, cubes
1 tbsp Ginger, ground or 2 tsp fresh Ginger chopped
1/4 cup Vinegar
1/4 cup Molasses or maple syrup
1 T Cornstarch
3 tbsp Soy Sauce
2 tsp ketchup
3 cups cooked Brown Rice
Heat your favorite oil in your wok. Add cut veggies, ginger (and extra hot sauce if you wish) mix well. Add a little water, if necessary, until the veggies are tender.
While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce, ketchup, and the cornstarch and mix well.
When the turnips, cabbage and onions are cooked add additional cornstarch to the sauce as necessary and mix well. Reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.
Serve over a bed of brown rice and enjoy!