Peanut Cabbage Stir-Fry Salad

4 tablespoon light soy sauce
2 teaspoon corn starch
1/2 cup orange juice
2 tablespoon rice wine vinegar
1 teaspoon sesame oil
Pinch red pepper flakes
4 cups shredded Nappa cabbage
1 tablespoon vegetable oil
2 teaspoon minced garlic
2 tablespoon grated fresh ginger
1/2 cup sliced carrots
1 cup sliced mushrooms
1 cup mung bean sprouts
1 cup broccoli florets
1 cup roasted unsalted peanuts

Mix the soy sauce, cornstarch, orange juice, vinegar, sesame oil and red pepper flakes in a small bowl.

Place Nappa cabbage in a large salad bowl; set aside.

Heat a large nonstick skillet or wok over high heat. Add the oil and then the garlic and ginger. Saute until the garlic is nutty brown, about 1 minute. Add the rest of the veggies and peanuts. Saute until crisp-tender, about 4-5 minutes. Add the soy sauce mixture and cook briefly. Add this stir-fry mixture to the cabbage, toss together and serve warm.

 

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