Vegetable Medley Stir-Fry

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1 Medium-size yellow onion,
2 ts Reduced-sodium soy sauce
1/4 ts Hot red pepper sauce
1 ts Each olive and dark sesame
4 oz Snow peas or sugar snap
2 ts Honey
1 lg Sweet red pepper (8 ounces),
2 ts Rice vinegar or white wine
1 ts Toasted sesame seeds
1/2 c Orange juice, chicken stock
1 ts Cornstarch
4 sm Carrots, peeled and thinly
8 oz Chinese cabbage (about 5

Original recipe makes 1 Servings



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

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