Sm Stir Fry Vegetable Pockets Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-VIVIAN THIELE,
16 ounce: Frozen Stir Fry Vegetables OR-,
4 cup: Fresh Vegetables for Stir Fry,
*****A COMBINATION OF******,
***ANY OF THE FOLLOWING****,
Broccoli,
Carrots,
Water Chestnuts,
Green or Red Peppers,
Celery,
Mushrooms,
Pea Pods,
2 tbsp: Oil,
4: Pita Pockets, whole wheat preferably
*********SAUCE************,
1/2 cup: Orange Juice,
2 tsp: Cornstarch,
2 tbsp: Honey,
1/4 tsp: Garlic Powder,
1 tbsp: Vinegar,
1/4 tsp: Ground Ginger,
1 tbsp: Soy Sauce,
Directions:
Prepare sauce by combining all ingredients in measuring cup. set
aside. Heat large skillet or wok on medium high. Add oil. When oils
hot, add vegetables and cook and stir until vegetables are tender but
still crisp. Do not over cook. Add sauce and cook, stirring
constantly until thick. Trim sides of pita bread and gently separate
each into 2 layers. Brush outside of each half with oil if desired.
Place 4 halves on grid oiled side down. Spoon vegetables on pita over
each pocket. Top with remaining bread. Close lid and cook 3-5 minutes
or until heated through and sealed.
Source from luhu.jp
aside. Heat large skillet or wok on medium high. Add oil. When oils
hot, add vegetables and cook and stir until vegetables are tender but
still crisp. Do not over cook. Add sauce and cook, stirring
constantly until thick. Trim sides of pita bread and gently separate
each into 2 layers. Brush outside of each half with oil if desired.
Place 4 halves on grid oiled side down. Spoon vegetables on pita over
each pocket. Top with remaining bread. Close lid and cook 3-5 minutes
or until heated through and sealed.
Source from luhu.jp
Tags
Vegetables