1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
4 c. cabbage, shredded
1/2 sm. green pepper, diced
1/2 sm. onion, finely diced
1 tbsp. snipped fresh parsley (1 tsp. dry)
1/4 tsp. each basil & thyme
1 (8 oz.) can tomato sauce
1 tsp. sugar
Shredded cheese, if desired

READY: Combine prepared vegetables with herbs.

SET: Work on high heat.

GO: When wok is hot, stir-fry ground beef until lightly browned (4 or 5 minutes). Move up on holder shelf. Stir-fry vegetables, half at a time (2 minutes), moving up on holder shelf. Turn heat to medium. With baster or spoon, remove fat drippings from wok. Add tomato sauce and sugar; heat to boiling. Return meat and vegetables to bowl of wok; simmer together 2 to 3 minutes. Before serving, sprinkle with shredded cheese if desired. 4 to 5 servings.