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CATEGORY CUISINE TAG YIELD
Meats, Grains Odia Zodiac, Lowfat 4 Servings

INGREDIENTS

1/2 c Fresh orange juice, or low-sodium chicken broth
1 ts Cornstarch
2 ts Honey
2 ts Soy sauce, low sodium, Tamari
2 ts Rice vinegar, or white wine vinegar
1/4 ts Hot sauce, red pepper
1 ts Olive oil
1 ts Sesame oil
2 c Thinly sliced carrots, diagonal
1 8-ounce red bell pepper, 1/4"-strips
1 md Yellow onion, see detail
8 oz Chinese cabbage (Napa), chiffonade
4 oz Snow peas, or
Sugar snap peas, wash and trim
Sesame seeds, optional

INSTRUCTIONS

PREPARATION -Chiffonade: take about 8 large leaves of cabbage; wash them,
dry, halve them lengthwise and slice 1/2-inch thick ribbons. -Onion:
peeled, ends removed, thinly sliced (2 cups).
In a small bowl, stir together the orange juice and cornstarch until
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 and sesame seed
oils over moderately high heat until hot but not smoking. Add the carrots,
sweet red pepper and onion. 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. Serve with grilled
poultry, fish, vegetables or brown rice. Serves 4. -Dennis Fairchild,
astrologer
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
Estimates 102 cals, 2.7 g fat. 22.3% CFF
Recipe by: Dennis Fairchild, astrologer Posted to Digest eat-lf.v097.n108
by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997

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