Cabbage, Carrot, Potato Stir-Fry

Ingredient
1 cup shredded carrots (or julienned)
3 cups shredded cabbage
1 large potato, shredded (or julienned)
1 medium onion, sliced or chopped
salt and pepper to taste


Method
1. Corn or canola oil to heat in bottom of fry pan - use a large fry pan

2. Saute the onions in a little bit of the oil until just starting to carmelize.

3. Add the other vegetables and stir-fry over medium heat until tender. Salt and pepper to taste. Serve hot.

Note: The trick is to slice or shred the ingredients thinly so they'll cook quickly.