| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1/2 | c | Orange juice, chicken stock or low-sodium chicken stock |
| 1 | ts | Cornstarch |
| 2 | ts | Honey |
| 2 | ts | Reduced-sodium soy sauce |
| 2 | ts | Rice vinegar or white wine vinegar |
| 1/4 | ts | Hot red pepper sauce |
| 1 | ts | Each olive and dark sesame oil |
| 4 | sm | Carrots, peeled and thinly sliced diagonally (2 cups) |
| 1 | lg | Sweet red pepper (8 ounces), cut into strips 1/4 inch wide |
| 1 | Medium-size yellow onion, halved and thinly sliced (2 cups) | |
| 8 | oz | Chinese cabbage (about 5 large leaves), halved lengthwise and sliced 1/2 inch thick |
| 4 | oz | Snow peas or sugar snap peas, trimmed |
| 1 | ts | Toasted sesame seeds (optional) |
INSTRUCTIONS
In 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. 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. 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 or fish and brown rice. Yield: 4 serving Posted to MC-Recipe Digest V1 #361 Recipe by: COOKING LIVE SHOW #CL8776 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Tue, 31 Dec 1996 11:37:57 -0500
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