Stir-Fry

SAUCE
6 T. frozen orange juice concentrate

4 T. hoisin sauce

1 T. low-sodium soy sauce

1 t. chile-garlic sauce

 

VEGGIES

1 tsp toasted sesame oil

1 onion, julianned

3 cloves garlic, minced or pressed

½ lb. green beans, chopped

2 cups thinly sliced purple cabbage

15-oz. canned baby corn, rinsed and drained

1  red bell pepper, julianned

1 cup frozen, shelled edamame

4-oz. can sliced water chestnuts, drained

bunch of green onions, thinly sliced

In a bowl, whisk together the ingredients in ONE
In a wok, saute the ingredients in VEGGIES over low heat and covered for about 10 minutes. Add the SAUCE and simmer until all veggies are tender. Serve over brown rice.

Original in Vegetariantimes.com