nutritional information

Per 1 1/2-cup serving:

  • Calories: 186
  • Protein: 8 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 31 g
  • Cholesterol: <1 mg
  • Sodium: 578 mg
  • Fiber: 11 g
  • Sugar: 12 g
Vegan

Rainbow Stir-Fry

Rainbow Stir-Fry

Serves 4

30 minutes or fewer

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

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.

December 2011 p.30

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comments

My husband and I love this! I always double the sauce and we like to serve it on a bed of soba noodles! Delish, healthy, and easy for a weeknight meal!

Liz - 2013-04-24 13:47:32

Made this the other night! Everyone loved it! Super easy too. Didn't change the recipe other than adding more veggies than it called for.

Angela - 2013-03-06 00:04:26

My very hard to please partner loved this recipe! Made it to a T, except I doubled the sauce. Very flavorful, perfect combo of spicy and sweet! Will definitely make again!

Amber Richardson - 2013-01-15 15:56:54

Made this today with a couple of veggie substitutes (asparagus for the baby corn and no red pepper). While colorful and flavorful, the orange juice concentrate over powered all the other flavors. Next time I will greatly reduce or eliminate it. Otherwise, very delish.

Liz Edamame - 2012-12-30 21:52:33

So delicious! I served this with Easy Baked Tofu (tofu baked at 350 for 30 min in a sauce made from 2T sesame oil, 2 T soy sauce, and 2 T ketchup) and everyone loved it -- including the kids and two meat lovers. Healthy, beautiful to look at, and a snap to make.

Michelle Cox - 2012-12-19 19:34:02

Some choices for Christmas eve? any other ideas? I am sending several recipes.

Patti Post - 2012-12-16 21:48:41

Sounds great. Will try tonight.

Rosa Baker - 2012-12-07 22:38:01

Love the recipes but really need the nutritional info. PLEASE add that to these phenomenal recipes.

GA_Peach - 2012-12-07 21:42:49

Looks tempting and appetizing.

Ava - 2012-10-29 16:18:45

Love this recipe....However, I did substitute whole kernel corn in place of the baby corn. And, what is really impressive is my husband thought it was great! This is a hard man to please!

Marilyn West - 2012-08-24 19:02:54

Why does nutritional info not print? Critical to my situation!

Mary - 2012-08-24 16:45:42

I like it.

Cal - 2012-08-22 03:46:17

Doubled the sauce and added more heat.

Bob - 2012-07-13 23:51:47

Used Jicama in place of the water chestnuts. Added mushrooms. I used Jasmine Rice.

Relda - 2012-07-06 19:07:42

Super yummy and very filling. Added some carrots as well to give us another rainbow color.

Lisa Moore - 2012-05-15 23:27:55