2 cloves garlic
2 scallions, cut diagonally
2 carrots, cut diagonally or sliced longways in 2-inch pieces
1/4 tsp. ginger (or 1/2 tsp. grated fresh ginger)
1 lb. lean sliced beef, pork or chicken
1 head bok choy, cut in 1 1/2-inch pieces
1 pepper, cut in 2-inch strips
2 tbsp. peanut oil
Sauce*

*See Broccoli With Pork recipe, follows. Combine ingredients.

In large wok, sauté garlic and scallions in hot peanut oil. Add carrots; stir for 2 minutes. Add pepper, cook 2 minutes. Remove to bowl. Cook meat until brown. Add cabbage (bok choy) and vegetables. Add 1/2 cup water. Stir and cover. When steam escapes from sides of pan, uncover, stir and add sauce mixture. Cover. When steam escapes, remove and serve over white rice.

Chinese vegetables could be added or substituted for bok choy. Baby corn, peas or bean sprouts may also be used.

Meat may be batter-coated by dipping in egg wash (see Pork Egg Rolls) and then in cornstarch.

Make sauce sweet and sour by adding 2 tablespoons sugar and 1 tablespoon balsamic or cider vinegar and by adding pineapple or plum sauce.