Vegetable Medley Stir-fry

Description
Contributed by World Recipes Y-Group

Ingredients

 * 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 small carrots, peeled and thinly sliced diagonally (2 cups)
 * 1 large sweet red pepper (8 ounces), cut into strips ¼ 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 ½ inch thick
 * 4 ounces snow peas or sugar snap peas — trimmed
 * 1 teaspoon toasted sesame seeds (optional)

Directions

 * 1) In a small bowl, stir together the orange juice and cornstarch until well blended.
 * 2) Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine.
 * 3) 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.
 * 4) Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes.
 * 5) Stir in the orange juice mixture and cook for 1 minute or until the sauce boils and thickens.
 * 6) Stir in the sesame seeds if desired.
 * 7) Serve with grilled poultry or fish and brown rice.
 * 8) Enjoy.