Instructions: Heat a skillet over high heat and add the oil. Wait until a wisp of white smoke appears, then add the garlic and cook, stirring, until light brown, about 20 seconds.

Stir in the edamame, snow peas and cabbage and reduce the heat to medium. Add the water or chicken stock and cook, covered, for 30 seconds.

Stir in the oyster sauce and soy sauce, making sure to coat all the vegetables well, and cook for about 30 seconds. Once the vegetables are cooked through but still crisp, 4 to 5 minutes, add the white pepper. Taste and adjust the seasonings if necessary. Serve it with rice.

This recipe yields 2 servings.

Comments: You may add a handful of cooked shrimp or scallops, if desired.

Specialty markets and well-stocked supermarkets sell edamame (soybeans) in the frozen food aisle. Usually the soybeans are in the pod, to be steamed or boiled before serving. Look for shelled edamame, if you can find them, to save time. But if you cant, it doesnt take long to pop the beans from the pods.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.