Sm Stir Fry Vegetable Pockets Recipe
Servings: 6
Ingredients
- Â Â VIVIAN THIELE
- 16 ounce Frzn Stir Fry Vegetables
- 4 c. Fresh Vegetables for Stir Fry
- Â Â Broccoli
- Â Â Carrots
- Â Â Water Chestnuts
- Â Â Green or possibly Red Peppers
- Â Â Celery
- Â Â Mushrooms
- Â Â Pea Pods
- 2 Tbsp. Oil
- 4 x Pita Pockets, whole wheat preferably
- 1/2 c. Orange Juice
- 2 tsp Cornstarch
- 2 Tbsp. Honey
- 1/4 tsp Garlic Pwdr
- 1 Tbsp. Vinegar
- 1/4 tsp Grnd Ginger
- 1 Tbsp. Soy Sauce
Directions
- Prepare sauce by combining all ingredients in measuring c.. set aside.
- Heat large skillet or possibly wok on medium high. Add in oil. When oil's warm, add in vegetables and cook and stir till vegetables are tender but still crisp.
- Don't over cook. Add in sauce and cook, stirring constantly till thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if you like. Place 4 halves on grid oiled side down.
- Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 min or possibly till heated through and sealed.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 49 | 26% |
| Total Fat 5.53g | 7% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 242mg | 10% |
| Potassium 519mg | 15% |
| Total Carbs 33.21g | 9% |
| Dietary Fiber 7.5g | 25% |
| Sugars 8.8g | 6% |
| Protein 6.39g | 10% |
