Sm stir fry vegetable pockets Recipe

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Sm stir fry vegetable pockets

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Stir-fry, Vegetables	Rating:	0
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Ingredients:

		-VIVIAN THIELE
16	oz	Frozen Stir Fry Vegetables
		-OR-
4	cup	Fresh Vegetables for
		-Stir Fry
		***A COMBINATION OF****
		*ANY OF THE FOLLOWING**
		Broccoli
		Carrots
		Water Chestnuts
		Green or Red Peppers
		Celery
		Mushrooms
		Pea Pods
2	tbsp	Oil
4		Pita Pockets, whole
		-wheat preferably
		*******SAUCE**********
1/2	cup	Orange Juice
2	tsp	Cornstarch
2	tbsp	Honey
1/4	tsp	Garlic Powder
1	tbsp	Vinegar
1/4	tsp	Ground Ginger
1	tbsp	Soy Sauce

Procedures:

1	Prepare sauce by combining all ingredients in measuring cup.
2	Set aside.
3	Heat large skillet or wok on medium high.
4	Add oil.
5	When oil"s hot, add vegetables and cook and stir until vegetables are tender but still crisp.
6	Do not over cook.
7	Add sauce and cook, stirring constantly until thick.
8	Trim sides of pita bread and gently separate each into 2 layers.
9	Brush outside of each half with oil if desired.
10	Place 4 halves on grid oiled side down.
11	Spoon vegetables on pita over each pocket.
12	Top with remaining bread.
13	Close lid and cook 3-5 minutes or until heated through and sealed.