Cabbage, Carrots, Celery, Onions, and Peppers in a Spicy Peach Sauce (Oriental Style)

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Cabbage, Carrots, Celery, Onions, and Peppers in a Spicy Peach Sauce (Oriental Style)


1 Cabbage (4-5 lb.)
2 lbs. Sweet Peppers, green and red
1-1/2 lbs. Onions
1-1/2 lbs. Carrots
3 Celery, ribs
1 tbsp. Ginger, ground
Cayenne Pepper or Hot Sauce (to taste)
3 cups Peaches, ripe halves
6 Dates, pitted
3 tbsp. Soy Sauce or Bragg Aminos
2 tbsp. Sesame Seeds
1/8 tsp. Smoke Flavor (optional)
2-3 tbsp. Corn Starch
3 cups Brown Rice cooked in 6 cups Water
(To enlarge the photo of the Oriental style cabbage, carrots, celery, onions and peppers, click on the photo or link)


This recipe will make 8 servings, and is great for leftovers.

We cook the veggies in either our wok (stir-frying in a little water), or in a large covered baking dish in our microwave oven (in which case we cut the recipe in half).

Place the rice pot on the stovetop and add the water. Turn the heat on to high until the water begins to boil.

While the water is heating, wash and peel the onions and carrots. Wash the cabbage, celery, and peppers, and remove the stem ends and seeds from the peppers.

Coarsely dice the onions and thinly slice the carrots, cut the celery into thin strips about 1 to 1-1/2 inches long, and place in the wok or covered baking dish. Add the cayenne pepper or hot sauce, mix well, and cook until the onions begin to become semi transparent.

When the water in the pot begins to boil, add the rice, cover, reduce the heat to low or simmer, and cook until all the water is absorbed into the rice.

Coarsely dice the cabbage and cut the peppers into thin strips  about and inch long, or into bite sized pieces. Add to the partially cooked onions and carrots along with the ginger, and cook until the veggies are tender, but still a little crunchy. Mix or stir the veggies frequently to ensure uniform cooking.

While the veggies and rice are cooking, wash the peaches, cut them in half, remove the pits, and place them, along with the remaining ingredients, in the container of a high speed blender. Cover the container, and run the blender at high speed until the mixture becomes creamy smooth.

When the veggies are cooked, add the peach sauce, mix well, and continue cooking for a couple of minutes to make sure that the cornstarch has thickened the sauce.

Serve over a bed of brown rice and enjoy!

Ingredients Information

Bragg Liquid Aminos

Cabbage, Green



Corn Starch

Dates, Deglet

Ginger, ground

Onions, Yellow


Pepper, Green Bell

Pepper - Hot Red, ground (Cayenne)

Pepper, Red Bell

Pepper Sauce - Hot Red

Rice, Brown

Sesame Seeds

Smoke Flavor, Liquid

Soy Sauce
It makes everything taste better.

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing


Wok, Stainless Steel