| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Olive oil for sauteeing |
| 3/4 |
c |
Orange juice |
| 1/3 |
c |
Honey |
| 3 |
|
Tablespooons soy sauce |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Ginger |
| 2 |
lg |
Carrots; peeled and cut diagonally |
| 2 |
|
Stalks celery; cut diagonally |
| 2 |
|
Red peppers; cut into chunks |
| 1 |
cn |
Baby corn; drained |
| 1/2 |
c |
Cashews |
INSTRUCTIONS
>>>From: Philip & Karen Selwyn <pkselwyn@erols.com>
Source: "EAT AND BE SATISFIED" published by Bais Yaakov of Miami. >From an
article in 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH.
Combine orange juice, honey, soy sauce, cornstarch and ginger in a small
bowl and set aside. Stir-fry the vegetables in olive oil for 3-5 minutes.
Add chicken and stir-fry an additional 5 minutes. Add sauce and cook until
mixture thickens. Add cashews to skillet and toss.
Serve with white rice.
Gertrude and Martin Peller Karen Peller Selwyn
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”