Rainbow Stir-Fry
"From Vegetarian Times. I'm posting it here for safe-keeping."
- Ready In:
- 41mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons frozen orange juice concentrate
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1⁄2 teaspoon chili-garlic sauce
- 2 teaspoons toasted sesame oil
- 1⁄2 lb green beans, halved crosswise
- 1 cup thinly sliced purple cabbage
- 1 (15 ounce) can baby corn, rinsed and drained
- 1 small red bell pepper, sliced (1 cup)
- 1 cup frozen shelled edamame
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 green onions, thinly sliced
directions
- 1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
- 2. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and orange juice mixture; cook 1 minute more.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!
