-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.
