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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 4 |
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From Vegetarian Times. I'm posting it here for safe-keeping. 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. 1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
2. 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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