Yummy Stir Fry

Marinate:
2 lb. of thin sliced pork or chicken
4 T. ginger juice (peel and grate fresh ginger, then squeeze)
1 T. sugar
1/4 cup sake (rice wine) or dry white wine
3/4 cup soy sauce

For frying pan or wok:
2 T. avocado oil or high heat olive oil

Vegetables:
1 small head cabbage or 2/3 large head cut into about 2 inch squares
2 shredded carrots
2 onions chopped
3 peppers - green, red, yellow or orange (or a mixture of any color) cut into 2 inch squares

Preparation:

1. Marinate pork or chicken for at least 10 minutes, turning over occasionally.
2. Cut the vegetables.

Cooking and Serving
1.  Heat frying pan or wok with 1 tablespoon oil over high heat, pour in the meat mixture and saute meat until half-done stirring from the beginning to prevent pieces from sticking together.
2.  Add the chopped onions to the meat and cook for a few minutes until mostly done before adding the rest of the vegetables.
2.  Dump in all of the remaining chopped vegetables and stir-fry over high heat until the vegetables are crispy cooked. Do not overcook.
3. Serve with rice.

Note: For a smaller serving, cut everything in half.
Use organic ingredients whenever possible.