| 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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