Vegetable medley (aries)

4 Servings

Ingredients

Quantity Ingredient
½ cup Fresh orange juice, or low-sodium chicken broth
1 teaspoon Cornstarch
2 teaspoons Honey
2 teaspoons Soy sauce, low sodium, Tamari
2 teaspoons Rice vinegar, or white wine vinegar
¼ teaspoon Hot sauce, red pepper
1 teaspoon Olive oil
1 teaspoon Sesame oil
2 cups Thinly sliced carrots, diagonal
1 8-ounce red bell pepper, 1/4\"-strips
1 medium Yellow onion, see detail
8 ounces Chinese cabbage (Napa), chiffonade
4 ounces Snow peas, or
Sugar snap peas, wash and trim
Sesame seeds, optional

Directions

PREPARATION -Chiffonade: take about 8 large leaves of cabbage; wash them, dry, halve them lengthwise and slice ½-inch thick ribbons. -Onion: peeled, ends removed, thinly sliced (2 cups).

In a small bowl, stir together the orange juice and cornstarch until blended. Add the honey, soy sauce, vinegar and red pepper sauce, stirring to combine.

In a large wok or 12-inch nonstick skillet, heat the olive and sesame seed oils over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper and onion. Stir-fry for 8 minutes. Add the cabbage and snow peas and stir-fry for 2 minutes.

Stir in the orange juice mixture and cook for 1 minute, or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry, fish, vegetables or brown rice. Serves 4. -Dennis Fairchild, astrologer

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@...) on Apr 23, 97. MC Estimates 102 cals, 2.7 g fat. 22.3% CFF Recipe by: Dennis Fairchild, astrologer Posted to Digest eat-lf.v097.n108 by PATh <phannema@...> on Apr 23, 1997

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