Rainbow Stir-fry

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 3 tablespoons frozen orange juice concentrate
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon chili-garlic sauce
• 2 teaspoons toasted sesame oil
• 1/2 lb green beans, halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 (15 ounce) can baby corn, rinsed and drained
• 1 small red bell pepper, sliced (1 cup)
• 1 cup frozen shelled edamame
• 1 (8 ounce) can sliced water chestnuts, drained
• 4 green onions, thinly sliced

Recipe

• 1 1. whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
• 2 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.