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Vegetable Medley Stir Fry

Healthy.Eater's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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