Free Recipe Vegetable Medley Stir-Fry
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Medley Stir-Fry Recipe
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)
Vegetable Medley Stir-Fry Preparation
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
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Vegetable Medley Stir-Fry?
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