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