Indonesian Vegetable Saute

2 Tbsp peanut or vegetable oil
1/4 cup onion, thinly sliced
2 cloves garlic, finely minced
2 cups cabbage, coarsely shredded
1 cup green beans, chopped
1 cup carrots, sliced thin diagonally
1/2 green pepper, sliced
1 tsp dried red chili pepper (optional)
1 tsp salt
1/2 tsp sugar
1 bay leaf
1 Tbsp soy sauce
1 Tbsp brown sugar
dash of ginger
2 eggs, scrambled (optional)

1. Heat oil in a wok or frypan, and fry onion and garlic.
2. Add cabbage, green beans, carrots, green pepper, red chili pepper, salt, sugar, and bay leaf. Stir-fry 5-7 minutes until crisp-tender. Add scrambled eggs, if desired.
3. In a small bowl, mix soy sauce, brown sugar, and ginger. Add to vegetables. Cook about 2 minutes. Do not overcook. Serve with rice.

Source: Extending the Table

Try #1 - January 22, 2011
This was a good way to use some leftover cabbage, and a nice twist on a simple stir-fry. I added two eggs directly into the frypan (uncooked) at the end; they cooked fine... but looked kind of gross. Next time I'll scramble the eggs separately and add them in.