125 ml orange juice 1/2 cup
5 ml cornstarch 1 tsp
10 ml honey 2 tsp
10 ml soy sauce 2 tsp
10 ml rice vinegar or white wine vinegar 2 tsp
1 ml hot red pepper sauce 1/4 tsp
5 ml each olive and sesame oil 1 tsp
4 small carrots, peeled & thinly sliced
1 large sweet red pepper, cut into strips
1 cooking onion, halved & thinly sliced
250 g cabbage (about 5 large leaves) 8 oz
250 g snow peas or sugar snap peas, trimmed 8 oz
5 ml toasted sesame seeds (optional) 1 tsp
In a small bowl; stir together orange juice and cornstarch until well blended. Add honey, soy sauce, vinegar and red pepper sauce, stirring to combine. In a large wok or non stick skillet; heat olive and sesame oils over moderately high heat until hot but not smoking. Add carrots, pepper, onion, cabbage and peas; stir-fry for 8 minutes. Stir in 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.
Serves 4