Vegetable Sauté/Oseng Sayuran

1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shallot (1 or 2 whole shallots),thinly sliced
2 cloves garlic, minced
2 c. green cabbage, shredded
1 c. green beans, ends trimmed
1/2 c. green pepper, chopped
1 c. carrots (1 to 2 carrots), thinly sliced

1. In a small bowl, combine crushed red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
2. Heat oil in a skillet or wok over medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
3. Add cabbage, beans, green pepper, carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4