Ingredients:

4 green onions, chopped
3-4 Carrots
4-6 cups Cabbage, coarsely diced
4 Turnips, cubes with greens chopped
2 tbsp chopped Ginger root, or 1 tbsp ground ginger
1/4 cup Vinegar (cider if pos)
1/4 cup Molassas *
1 tbsp Cornstarch
3 tbsp Soy Sauce or Bragg Aminos
Hot Sauce, to taste
Rice of your choice

Preparation:

clean the veggies.  Cut the cabbage into bite-sized chunks, thinly slice the carrots, slice the turnips and cut the slices into bite-sized cubes.

Place the cut veggies in a wok or large saute pan except the chopped turnip greens, add the ginger and hot sauce, mix well, and add a little water. stir-fry for 5 minutes and add turnip greens.  Cook until the veggies are tender.

While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce or Bragg Aminos, add the cornstarch carefully (not  to get lumps) and mix well.

When the turnips, cabbage and onions are cooked,  reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.  This is great over steamed rice and the combo of the ginger and green onions is so tasty.

**For those of you who do not care for sweet dishes, try this recipe without the molasses and just a small amount of vinegar.  Add a little more water and soy or Braggs.  This seems to really bring out the fresh ginger root.

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