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.
