1 Tbsp. molasses or brown sugar
1 Tbsp. each: soy sauce and vinegar
1 tsp. grated fresh ginger root
1 c. green onions, bias sliced into 1/4-inch lengths
6 oz. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods
2 c. shredded Chinese cabbage or cabbage
1 c. thin bite-size strips green or sweet red pepper
1 c. fresh bean sprouts

Stir together molasses or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating. Stir-fry ginger root over medium-high heat for 30 seconds (wok or skillet should be preheated). Add onions and stir-fry for 1 minute. Add pea pods and cabbage and stir-fry for 2 more minutes. Add green or sweet red pepper and bean sprouts; stir-fry for 1 minute more or until vegetables are crisp-tender. Pour sauce over vegetables and toss to coat. Heat through. Serve immediately. Makes 6 servings.

Per Serving: 41 Calories, 0 g. Fat, 0 mg. Cholesterol and 196 mg. Sodium.