2 tbsp. vegetable oil
4 green onions, sliced
2 carrots, peeled and cut in thin strips
1/2 green or red bell pepper, cut into thin strips
1 med. cabbage, cored and finely shredded
1 tsp. chili paste with garlic
2 tbsp. soy sauce
1/4 c. dry sherry
Salt and pepper to taste

Heat oil over medium-high heat in large skillet. Add onion, carrots and red pepper. Cook and stir until just tender, about 3 minutes. Add cabbage and cook until just wilted, about 3 minutes more. Stir in chili paste, soy sauce, sherry, salt and pepper. Stir to coat vegetables; heat for 1 minute. Serve immediately.