• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

• 2 Tablespoon canola or olive oil
• 4 large cloves garlic, minced
• 2 Carrots – sliced thin or shredded
• 1 medium cabbage, shredded/chopped
• 1 Christophene ( Chayote) cut into thin strips (optional)
• 2 tablespoon water
• 1 medium red bell pepper, de- seeded and cut into thin strips
• 1 medium green bell pepper, de- seeded and cut into thin strips
• 1 tsp black or white pepper
• 1 teaspoon salt
• 2 scallions, finely chopped
• 4-6 sprigs parsley,chopped

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