Vegetable Medley Stir-fry

VEGETABLE MEDLEY STIR-FRY Recipe

1/2 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 1/4 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 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)

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.

Enjoy.

Contributed by :

 * World Recipes Y-Group