Preparation

This recipe will make 6 servings when served over a bed of brown rice, and can be made in the microwave oven or wok in 30 to 45 minutes, including preparation time.

We begin by placing the rice pot on the stove top with the water and turning the heat on high.

While the water is heating, wash and clean the veggies, and peel carrots onions.

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

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

Place the cut veggies in a large covered baking dish or wok, add the ginger and hot sauce, mix well, and if cooking in the microwave oven, cover, and cook until the veggies are tender (mixing occasionally).  If cooking in a wok, stir-fry in a little water, if necessary, 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 and mix well. 

When the turnips, cabbage and onions are cooked, check to see if there is any liquid in the bottom of the baking dish or wok, and add additional cornstarch to the sauce as necessary, and mix well (1 tbsp. cornstarch will thicken 1 cup of sauce).

Add the sauce to the veggies in the baking dish, mix well, cover, and cook for another 3-5 minutes, to make sure the sauce has thickened and the flavors have blended.  If cooking in a wok, 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.

Serve over a bed of brown rice and enjoy!