Meatless Mondays: Rainbow Stir-fry

Serves 4

30 minutes or fewer

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.


Ingredients:

3 Tbs. frozen orange juice concentrate
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
½ tsp. chile-garlic sauce
2 tsp. toasted sesame oil
½ lb. green beans, halved crosswise
1 cup thinly sliced purple cabbage
1 15-oz. can baby corn, rinsed and drained
1 small red bell pepper, sliced (1 cup)
1 cup frozen, shelled edamame
1 8-oz. can sliced water chestnuts, drained
4 green onions, thinly sliced

Directions:
1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.

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.

~~Vegetarian Times~~