1 tbsp. vegetable oil
2 cloves garlic, minced
3 c. sliced green cabbage (1/2 small head)
3 c. sliced red cabbage (1/2 small head)
2 small carrots, sliced (about 1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 medium red or yellow bell peppers, julienned (about 2 cups)
1/4 c. reduced-sodium soy sauce
2 tsp. ground ginger
1/4 c. water
2 tbsp. cornstarch

In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for 1 minute. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about 1 minute. Serve immediately.