5 tbsp. salad oil
1/2 c. chopped onion
1 1/2 tsp. minced garlic
1 tsp. ginger
1/4 tsp. black pepper
1/2 c. bulgur
1/2 c. rice
1/4 c. + 2 tbsp. soy sauce
1 3/4 c. water
1 lb. shrimp
1/2 lb. carrots, julienned
4 c. shredded green cabbage
1 tbsp. vinegar

In medium saucepan heat 2 tablespoons oil over medium heat. Add 1/4 cup onions, 1/2 teaspoon garlic, ginger and pepper; saute 2 minutes. Stir in bulgur and rice and cook 2 minutes until lightly toasted. Add 1/4 cup soy sauce and the water; cover and simmer 20 minutes or until water is absorbed.

Meanwhile, in large skillet, heat 1 tablespoon oil over high heat. Add shrimp and cook until just pink. Remove and set aside. Heat remaining oil, add rest of onions, garlic, carrots and cabbage and saute until tender-crisp. Add remaining soy sauce, vinegar. Cover and steam 2 minutes. Return shrimp to skillet and heat through. Serve over bulgur-rice.