Recipe - Vegetable Medley (Aries)

One half cup Fresh orange juice, or
lowsodium chicken broth
1 teaspoon Cornstarch
2 teaspoon Honey
2 teaspoon Soy sauce, low sodium,
Tamari
2 teaspoon Rice vinegar, or white wine
vinegar
One fourth teaspoon Hot sauce, red pepper
1 teaspoon Olive oil
1 teaspoon Sesame oil
2 cup Thinly cut or sliced up carrots,
diagonal
1 8ounce red bell pepper,
1/4"strips
1 md Yellow onion, see detail
8 ounce Chinese cabbage (Napa),
chiffonade
4 ounce Snow peas, or
Sugar snap peas, wash and
trim
Sesame seeds, optional

PREPARATION Chiffonade: take about 8 large leaves of cabbage; wash them,
dry, halve them lengthwise and slice 1/2inch thick ribbons. Onion:
peeled, ends removed, thinly cut or sliced up (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 12inch 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. Stirfry for 8 minutes. Add the cabbage and
snow peas and stirfry 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@wizard.ucr.edu) on Apr 23, 97. MC
Estimates 102 cals, 2.7 g fat. 22.3% CFF

Recipe by: Dennis Fairchild, astrologer Posted to Digest eatlf.v097.n108
by PATh phannema@wizard.ucr.edu on Apr 23, 1997