Rainbow Stir-Fry

Name: Rainbow Stir-Fry
Ingredients: 3 Tbs. frozen orange juice concentrate; 2 Tbs. hoisin sauce; 1 Tbs. low-sodium soy sauce; 1/2 tsp. chile-garlic sauce; 2 tsp. toasted sesame oil; 1/2 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

12 ingredients

7 steps

Ingredients

3 Tbs. frozen orange juice concentrate
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
1/2 tsp. chile-garlic sauce
2 tsp. toasted sesame oil
1/2 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.
3

Add green beans, and stir-fry 3 minutes.
4

Add 3 Tbs.
5

water; stir-fry 3 minutes more.
6

Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes.
7

Stir in green onions and orange juice mixture; cook 1 minute more.