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Vegetable Medley Stir Fry

Healthy.Eater's picture
  Orange juice/Chicken stock / low sodium chicken broth 1⁄2 Cup (8 tbs)
  Olive oil 1 Teaspoon
  Sesame oil 1 Teaspoon
  Cornstarch 1 Teaspoon
  Honey 2 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.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 465 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492.2 mg20.5%

Total Carbohydrates 79 g26.4%

Dietary Fiber 16.3 g65.1%

Sugars 42.5 g

Protein 10 g20.4%

Vitamin A 840.4% Vitamin C 722.3%

Calcium 19.7% Iron 29.1%

*Based on a 2000 Calorie diet

Vegetable Medley Stir Fry Recipe