Vegetable Medley Stir-Fry - cooking recipe

Ingredients

1/2 cup orange juice, chicken stock or low-sodium chicken stock
1 teaspoon cornstarch
2 teaspoons honey
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar or white wine vinegar
1/4 teaspoon hot red pepper sauce
1 teaspoon each olive and dark sesame oil
4 small carrots, peeled and thinly sliced diagonally (2 cups)
1 large sweet red pepper (8 ounces), cut into strips 1/4 inch wide
1 medium-size yellow onion, halved and thinly sliced (2 cups)
4 ounces snow peas or sugar snap peas, trimmed
1 teaspoon toasted sesame seeds (optional)

Preparation

In a small bowl, stir together the orange juice and cornstarch until well blended. Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine. In a large wok or 12-inch nonstick skillet, heat the olive oil and sesame oil over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes. Stir in the 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 beef and brown rice.