- 1 tbsp frozen orange juice concentrate
- 1 tsp hoisin sauce
- 1 tsp low sodium soy sauce
- 1/2 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 cup green beans, halved crosswise
- 1/3 cup thinly sliced purple cabbage
- 4-6oz can baby corn, rinsed and drained
- 1/2 cup frozen shelled edamame
- 4 oz sliced water chestnuts, drained
- 2 green onions, thinly sliced
- 1/2 cup sliced red peppers
It’s a known fact that the most colorful vegetables have the most nutritional value. Did you know that more than half of the population doesn’t get enough vegetables in their daily diet? (source Diabetes.org). Living with a vegetarian I know how important it is to get every nutrient possible into someone’s diet. This recipe is very colorful, very flavorful and very healthy.
- Whisk together orange juice concentrate, hoisin sauce, soy sauce and chile garlic sauce in a small bowl. Set aside.
- Heat sesame oil in wok or large skillet over high heat.
- Add the green beans and stir-fry for 3 minutes.
- Add 1 1/2 tbsp of water and stir-fry 3 minutes more (add slowly as oil may splatter)
- Add cabbage, baby corn, edamame, red peppers, and water chestnuts; stir-fry 4 minutes.
- Stir in green onions and orange juice mixture, cook one minute more.