Enjoy this light, fibre- and protein-rich vegetarian dish when too much holiday dining has tired you out!
1 T. low sodium soy sauce
3 T. orange juice concentrate (from frozen)
2. T. hoisin sauce
1/2 tsp. garlic-chili sauce
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2 T. oil (we like sesame oil)
1/2 lb green beans, halved
1 10-oz can of baby corn (or equivalent frozen corn, lightly thawed)
1 cup finely sliced purple cabbage
1 cup frozen edamame beans (out of their pods)
1 small can of water chestnuts
1 cup finely sliced red pepper
2 green onions, finely sliced
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Mix the first four ingredients together and set aside. Heat the sesame oil in a large frying pan or wok. Add the green beans and stir fry for two to three minutes. Add a few tablespoons of water and continue to stir fry for another two minutes. Add the remaining ingredients, with the exception of the green onions. Stir fry for up to four more minutes, depending upon your ‘crunch’ preference.
Mix in the green onions and sauce mixture, cook for one more minute, and serve as is or with rice or quinoa. Enjoy!