Vegetable Medley Stir-Fry

4 servings
  • 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.

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