Vegetable medley stir-fry

1 Servings

Ingredients

Quantity Ingredient
½ cup Orange juice, chicken stock or low-sodium chicken stock
1 teaspoon Cornstarch
2 teaspoons Honey
2 teaspoons Reduced-sodium soy sauce
2 teaspoons Rice vinegar or white wine vinegar
¼ teaspoon Hot red pepper sauce
1 teaspoon Each olive and dark sesame oil
4 smalls Carrots, peeled and thinly sliced diagonally (2 cups)
1 large Sweet red pepper (8 ounces), cut into strips 1/4 inch wide
1 Medium-size yellow onion, halved and thinly sliced (2 cups)
8 ounces Chinese cabbage (about 5 large leaves), halved lengthwise and sliced 1/2 inch thick
4 ounces Snow peas or sugar snap peas, trimmed
1 teaspoon Toasted sesame seeds (optional)

Directions

In a small bowl, stir together the orange juice and cornstarch until well 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 oil and sesame oil over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper, and onion and stir-fry for 8 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 or fish and brown rice.

Yield: 4 serving

Posted to MC-Recipe Digest V1 #361 Recipe by: COOKING LIVE SHOW #CL8776 From: "Angele and Jon Freeman" <jfreeman@...> Date: Tue, 31 Dec 1996 11:37:57 -0500

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