2 T vegetable oil
2 cloves of garlic, chopped
2 scallions, chopped white and green parts
1 head of Pac Choi, stalks and leaves chopped into bite sized pieces
1 large carrot, peeled and julienned
1 red bell pepper, julienned
1 (2 inch) piece of peeled, fresh ginger, chopped
1 T soy sauce
1 T brown sugar
1/2 T rice vinegar
1 tsp red pepper flakes (optional)
salt and pepper to taste
1 tsp sesame oil
1 T toasted sesame seeds

In a large sauce pan, heat vegetable oil over medium-high heat until hot. Toss in onion and garlic,
stirring with a wooden spoon or tongs, for 2 minutes. Do not let them burn. Add the vegetables, ginger, soy sauce, sugar, vinegar, salt and pepper and stir for another minute until the vegetables are hot and slightly wilted. Sprinkle on the sesame oil and sesame seeds and serve over hot, steamed rice.

(Serves 2 to 3)

Variations: Try adding protein like beef, fish or tofu before adding the vegetables. Even a couple of beaten eggs will do nicely in a dish like this. Cashews or peanuts are tasty when tossed in after cooking and you can always vary the sauce with something store bought like a jarred plum sauce or Thai-style peanut sauce.