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"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1341.9mg||46 %|
|Potassium 84.1mg||2 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 8.7g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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