Rainbow Stir-Fry Recipe - Vegetarian Times

Rainbow Stir-Fry

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Rainbow Stir-Fry

Rainbow Stir-Fry

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

  • 4Servings

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

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

  • Calories: 186
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 5 g
  • Fiber Content: 11 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 578 mg
  • Sugar Content: 12 g