| 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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