Vegetable Stir Fry

Directions

1. Remove the core and tough outer leaves from the cabbage. Cut leaves into matchstick-sized threads. Peel carrots and cut them into half ovals. In a small bowl, combine the garlic and 1 tablespoon of balsamic. In another medium bowl, whisk salt, balsamic, sugar, vegetable broth and cornstarch.
2. Heat a wok or large sauté, pan to medium-high. Add olive oil and heat until shimmering, but not smoking. Add the garlic mixture and heat for 15 seconds. Add the cabbage shreds, carrots, onion, peas and red pepper. Stir-fry for about 1 1/2 minutes or until slightly tender. Add the cornstarch mixture and toss lightly until the sauce thickens. Transfer the dish to a serving platter and serve it with rice.