---------- 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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