Su Chao San Jiao

Wash and prepare all vegetables: slice the green and red bell peppers into thin strips, shred the cabbage into bite-sized pieces, and cut the bamboo shoots into thin matchstick pieces. Mince the garlic and ginger, and chop the scallions, keeping the white and green parts separate.

In a small bowl, combine the soy sauce, granulated sugar, cornstarch, and water to create a seasoning sauce. Stir well until the sugar and cornstarch are fully dissolved, then set aside.

Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer. Add the minced garlic, ginger, and the white parts of the scallions, stir-frying quickly until fragrant.

Add the bamboo shoots to the wok and stir-fry over high heat for about two minutes until they begin to soften slightly and take on a light golden color.

Add the shredded cabbage to the wok and continue to stir-fry, tossing constantly to cook evenly until the cabbage just begins to wilt.

Add the green and red bell pepper strips to the wok and stir-fry over high heat, keeping the vegetables moving to ensure even cooking and to retain their bright colors and crisp texture.

Pour the prepared seasoning sauce over the vegetables and toss everything together quickly over high heat until the sauce thickens and evenly coats all the ingredients.

Remove the wok from heat, garnish with the reserved green scallion tops, and transfer the dish to a serving plate. Serve immediately while hot.