Vegetable Medley Stir Fry
|Orange juice/Chicken stock / low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Rice vinegar/White wine vinegar||2 Teaspoon|
|Hot pepper sauce||1 1⁄4 Teaspoon|
|Carrots||4 Small, peeled and thinly sliced diagonally|
|Sweet red pepper||8 Ounce, cut into strips 1/4 inch wide (1 Piece)|
|Yellow onion||1 Medium, halved and thinly sliced|
|Snow peas/Sugar snap peas||4 Ounce, trimmed|
|Toasted sesame seeds||1 Teaspoon|
1 ln 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.
2 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. Add the cabbage and snow peas and stir-fry for 2 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.