Recipe courtesy of Varsha Chawla (my mother-in-law, not myself). This is a great, tangy Chinese style American dish that is great by itself, or served with a plate of hot rice.

Ingredients (for four people)

1 lb cabbage, chopped up
2 onions, chopped up
10 fresh green beans, chopped
2 cups of shredded carrots
1 cup of bean sprouts
1 cup of noodles, boiled
1 cups of fried chow-mein noodles
1 teaspoon chili sauce
3 tablespoons of olive oil
Salt to taste

For the sauce:

3/4 cup of red wine vinegar
3/4 cup of sugar
1 cup of water
2 tablespoons of corn starch, dissolve in a little bit of water
1 tablespoon of soy sauce
4 teaspoons of tomato ketchup

Directions

Boil the noodles and drain. Set aside. Mix all sauce ingredients together and boil in a small pot until thick. Add all vegetables except for the bean sprouts to a large skillets and saute in olive oil on high heat for about 3-4 minutes. Add salt and bean sprouts and saute for another minute. Add the chili sauce and noodles and saute for a few more minutes. Serve hot and garnish with chow-mein noodles.