*  Exported from  MasterCook II  *

                        VEGETABLE MEDLEY STIR-FRY

Recipe By     : COOKING LIVE SHOW #CL8776
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           orange juice, chicken stock
                        or low-sodium chicken stock
   1      teaspoon      cornstarch
   2      teaspoons     honey
   2      teaspoons     reduced-sodium soy sauce
   2      teaspoons     rice vinegar or white wine vinegar
     1/4  teaspoon      hot red pepper sauce
   1      teaspoon      each olive and dark sesame oil
   4      small         carrots, peeled and thinly
                        sliced diagonally (2 cups)
   1      large         sweet red pepper (8 ounces), cut
                        into strips 1/4 inch wide
   1      medium-size   yellow onion, halved and
                        thinly sliced (2 cups)
   8      ounces        Chinese cabbage (about 5 large
                        leaves), halved lengthwise and
                        sliced 1/2 inch thick
   4      ounces        snow peas or sugar snap peas -- trimmed
   1      teaspoon      toasted sesame seeds (optional)


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

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