Vegetable Medley Stir-Fry
|1 Medium-size yellow onion,|
|2 tsReduced-sodium soy sauce|
|1/4 tsHot red pepper sauce|
|1 tsEach olive and dark sesame|
|4 ozSnow peas or sugar snap|
|1 lgSweet red pepper (8 ounces),|
|2 tsRice vinegar or white wine|
|1 tsToasted sesame seeds|
|1/2 cOrange juice, chicken stock|
|4 smCarrots, peeled and thinly|
|8 ozChinese cabbage (about 5|
Vegetable Medley Stir-Fry Preparation
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. Yield: 4 serving Posted to MC-Recipe Digest V1 #361 Recipe by: COOKING LIVE SHOW #CL8776 From: "Angele and Jon Freeman"
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