3 med. potatoes, peeled and cut into 1/2 inch cubes (3 c.)
2 tbsp. cold water
2 tbsp. teriyaki sauce
1 tbsp. snipped parsley
1/2 tsp. cornstarch
1 tbsp. low cholesterol cooking oil
1 minced garlic clove
1/2 sm. head cabbage, shredded (4 c.)
1 sm. onion, chopped (1/4 c.)
Bacon bits (optional)

Cook potatoes covered in boiling salted water 4 minutes, drain. Set aside.

SAUCE: Stir together water, teriyaki sauce, parsley and cornstarch, set aside.

Preheat wok over high heat; add cooking oil, stir fry garlic in hot oil 15 seconds. Add cabbage; stir fry 1 minute. Add onion, stir fry 1 minute. Add potatoes; stir fry about 2 minutes or until cabbage is crisp tender. Push vegetables from center of wok.

Stir sauce; add to center of wok. Cook stir until bubbly thick. Cook 30 seconds more. Stir in vegetables to coat with sauce. Serve!