| 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 | T | Cornstarch |
| 1/4 | t | Ginger |
| 2 | Carrots, peeled and cut | |
| diagonally | ||
| 2 | Stalks celery, cut | |
| diagonally | ||
| 2 | Red peppers, cut into chunks | |
| 1 | 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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 178.5mg
Potassium: 1127.9mg
Carbohydrates: 136.3g
Fiber: 6.2g
Sugar: 116.9g
Protein: 3.6g