Recipe - Sm Stir Fry Veg Pockets

VIVIAN THIELE
16 ounce Frozen Stir Fry Vegetables
OR
4 cup 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 tablespoon Oil
4 Pita Pockets; whole
wheat preferably
*********SAUCE************
One half cup Orange Juice
2 teaspoon Cornstarch
2 tablespoon Honey
One fourth teaspoon Garlic Powder
1 tablespoon Vinegar
One fourth teaspoon Ground Ginger
1 tablespoon Soy Sauce

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 35 minutes or until heated through and sealed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini