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