Recipe courtesy of Gourmet Magazine

Vegetable Medley Stir-Fry

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  • Level: Easy
  • Yield: 4 servings
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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)


  1. 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.
  2. 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.