Sm stir fry veg pockets

6 servings

Ingredients

Quantity Ingredient
-VIVIAN THIELE
16 ounces Frozen Stir Fry Vegetables OR-
4 cups Fresh Vegetables for Stir Fry
*****A COMBINATION OF******
***ANY OF THE FOLLOWING****
Broccoli
Carrots
Water Chestnuts
Green or Red Peppers
Celery
Mushrooms
Pea Pods
2 tablespoons Oil
4 Pita Pockets; whole wheat preferably
*********SAUCE************
½ cup Orange Juice
2 teaspoons Cornstarch
2 tablespoons Honey
¼ teaspoon Garlic Powder
1 tablespoon Vinegar
¼ teaspoon Ground Ginger
1 tablespoon Soy Sauce

Directions

Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired.

Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed.

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