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  • Sm Stir Fry Vegetable Pockets

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    Ingredients

    •     VIVIAN THIELE
    • 16 ounce Frzn Stir Fry Vegetables
    • 4 c. Fresh Vegetables for Stir Fry
    •     Broccoli
    •     Carrots
    •     Water Chestnuts
    •     Green or possibly Red Peppers
    •     Celery
    •     Mushrooms
    •     Pea Pods
    • 2 Tbsp. Oil
    • 4 x Pita Pockets, whole wheat preferably
    • 1/2 c. Orange Juice
    • 2 tsp Cornstarch
    • 2 Tbsp. Honey
    • 1/4 tsp Garlic Pwdr
    • 1 Tbsp. Vinegar
    • 1/4 tsp Grnd Ginger
    • 1 Tbsp. Soy Sauce

    Directions

    1. Prepare sauce by combining all ingredients in measuring c.. set aside.
    2. Heat large skillet or possibly wok on medium high. Add in oil. When oil's warm, add in vegetables and cook and stir till vegetables are tender but still crisp.
    3. Don't over cook. Add in sauce and cook, stirring constantly till thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if you like. Place 4 halves on grid oiled side down.
    4. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 min or possibly till heated through and sealed.

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