| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1/2 | c | Orange juice, chicken stock |
| or low-sodium chicken | ||
| stock | ||
| 1 | t | Cornstarch |
| 2 | t | Honey |
| 2 | t | Reduced-sodium soy sauce |
| 2 | t | Rice vinegar or white wine |
| vinegar | ||
| 1/4 | t | Hot red pepper sauce |
| 1 | t | Each olive and dark sesame |
| oil | ||
| 4 | Carrots, peeled and thinly | |
| sliced diagonally 2 | ||
| cups | ||
| 1 | Sweet red pepper, 8 ounces | |
| cut into strips 1/4 inch | ||
| wide | ||
| 1 | Medium-size yellow onion | |
| halved and thinly sliced | ||
| 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 | t | Toasted sesame seeds |
| optional |
INSTRUCTIONS
2 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
A Message from our Provider:
“Jesus: the most exciting person in the universe”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 637
Calories From Fat: 268
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 1059.1mg
Potassium: 1944.8mg
Carbohydrates: 76.6g
Fiber: 21.1g
Sugar: 37.1g
Protein: 20.8g