1 onion
1 carrot
1 squash
2 ribs celery
1/2 lb. cabbage
2 tbsp. oil
Salt and pepper to taste
2 tbsp. soy sauce

Chop the onion and celery and slice the carrot and squash very tin. Shred the cabbage. Heat the oil in a thick skillet or wok and fry the onion, celery, carrot, and squash over high heat for 1 minute. Add the shredded cabbage, salt, and pepper; cover and cook for 4 minutes. Stir in soy sauce just before serving.

This is a simple way to prepare vegetables and retain their nutritional value. Most vegetables can be cooked this way, but make sure you cut them thin and cook them quickly so they retain their crispness. For an Oriental style, add a handful of bean sprouts at the last minute.

Soy sauce is very salty, you may want to adjust your salt to suit your individual taste.