2 tbsp vegetable oil
(4) cloves garlic, chopped
½ pound ground beef
(½) small head cabbage, shredded
(1) red bell pepper, cut into strips
2 tbsp soy sauce
1 tsp cornstarch
½ cup of cold water
1 tsp ground black pepper
(1) pinch salt, to taste
Heat over medium-high heat a large skillet or a wok and then add oil. Cook and saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown for 5 to 7 minutes; drain excess fat.
Stir in cabbage and pepper, and cook until vegetables are tender and beef is cooked fully. Mix and stir in cornstarch and water. Add and season with pepper, and then add salt to taste. Cook, stirring until the sauce thickens.
Whatever veggies your eyes catch may be fresh or frozen, you can use that.
Instead of beef, use chicken or tofu to suit various palates that you want to impress.
Per Serving: 280.3 calories; 48.2 mg cholesterol; 547.3 mg sodium; 11.6 g protein; 9.5 g carbohydrates.