Recipe - Vegetable Medley Stir-Fry

One half cup Orange juice, chicken stock
or lowsodium chicken stock
1 teaspoon Cornstarch
2 teaspoon Honey
2 teaspoon Reducedsodium soy sauce
2 teaspoon Rice vinegar or white wine
vinegar
One fourth teaspoon Hot red pepper sauce
1 teaspoon Each olive and dark sesame
oil
4 small Carrots, peeled and thinly
cut or sliced up diagonally (2 cups)
1 lg Sweet red pepper (8 ounces),
cut into strips One fourth inch
wide
1 Mediumsize yellow onion,
halved and thinly cut or sliced up (2
cups)
8 ounce Chinese cabbage (about 5
large leaves), halved
lengthwise and cut or sliced up 1/2
inch thick
4 ounce Snow peas or sugar snap
peas, trimmed
1 teaspoon Toasted sesame seeds
(optional)

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 12inch 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 stirfry 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 MCRecipe Digest V1 #361

Recipe by: COOKING LIVE SHOW #CL8776

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Tue, 31 Dec 1996 11:37:57 0500