Source: Enlitened Kosher Cooking by Nechama Cohen

Stir-fry blend of fresh vegetables and sprouts.

Servings

1 tsp olive oil
1 tbsp Oil, sesame (or peanut oil)
4 scallions
0.25 medium head cabbage
1 small carrots, fresh, 5 1/2" long , peeled
1 small green bell peppers , seeded
1 small red bell peppers , seeded
2 cup Sprouts, alfalfa, fresh (1 container)
3 tbsp low sodium soy sauce
1 tbsp cold water
0.25 tsp fresh ginger root , grated
2 tbsp soy flour
0.5 oz Soup, chicken noodle, vegetarian, low fat, instant, package (optional)
1 tbsp brandy , cognac (optional)
1 tsp sweetener (sugar substitute)

1 Slice and/or dice all vegetables. Heat oil in a wok or large frying pan.
2 Add vegetables, except for the sprouts. Stir-fry for approximately 3 minutes, until slightly wilted. Mix together sauce ingredients and pour over vegetables.
3 Add sprouts. Stir-fry everything an additional 2-3 minutes. Serve hot and crisp.

Serve this recipe with a small amount of wild rice or a large portion of browned spaghetti squash.