*  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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