Rainbow Stir

Rainbow Stir-Fry

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

4Servings

Ingredients

2 Tbs. hoisin sauce

1/2 tsp. chile-garlic sauce

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

Preparation

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.

Nutrition Information

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