Ingredients
- 3 Onions
- 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
Instructions
- 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!