---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SM STIR FRY VEG POCKETS
  Categories: Oriental
       Yield: 6 servings
  
            -VIVIAN THIELE
      16 oz Frozen Stir Fry Vegetables
            -OR-
       4 c  Fresh Vegetables for
            -Stir Fry
            *****A COMBINATION OF******
            ***ANY OF THE FOLLOWING****
            Broccoli
            Carrots
            Water Chestnuts
            Green or Red Peppers
            Celery
            Mushrooms
            Pea Pods
       2 tb Oil
       4    Pita Pockets; whole
            -wheat preferably
            *********SAUCE************
     1/2 c  Orange Juice
       2 ts Cornstarch
       2 tb Honey
     1/4 ts Garlic Powder
       1 tb Vinegar
     1/4 ts Ground Ginger
       1 tb Soy Sauce
  
   Prepare sauce by combining all ingredients in
   measuring cup. set aside. Heat large skillet or wok on
   medium high. Add oil.  When oil’s hot, add vegetables
   and cook and stir until vegetables are tender but
   still crisp. Do not over cook. Add sauce and cook,
   stirring constantly until thick. Trim sides of pita
   bread and gently separate each into 2 layers. Brush
   outside of each half with oil if desired. Place 4
   halves on grid oiled side down. Spoon vegetables on
   pita over each pocket. Top with remaining bread. Close
   lid and cook 3-5 minutes or until heated through and
   sealed.
  
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