Sm Stir Fry Vegetable Pockets
Submitted by RosieCa7
Crispy stir-fried vegetables glazed in a honey-orange-ginger sauce, stuffed into pita pockets and grilled until sealed. A crunchy, sweet-savory meatless meal in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minStir-fry meets sandwich press in the best possible way. Broccoli, carrots, mushrooms, water chestnuts, and celery get a fast, high-heat toss until they’re crisp-tender and still snappy.
Then comes the sauce: orange juice, honey, soy sauce, ginger, and a touch of vinegar thickened with cornstarch into a glossy, sweet-savory glaze.
Stuff it all into split pita halves, press them on the grill, and you’ve got warm, sealed pockets bursting with flavor and crunch.
Pro Tips
- Keep the vegetables moving in the wok. You want color and char, not soggy steamed veggies.
- Mix the sauce ahead and have it ready to pour. Once the vegetables are done, you only have seconds before they overcook.
- Brush the outside of the pita with a little oil before grilling for a crispier, more golden shell.
Ingredients
Directions
Prepare sauce by combining all ingredients in measuring cup. set aside.
Heat large skillet or wok on medium high.
Add oil. When oil’s hot, add vegetables and cook and stir until vegetables are tender but still crisp.
Do not over cook.
Add sauce and cook, stirring constantly until thick.
Trim sides of pita bread and gently separate each into 2 layers.
Brush outside of each half with oil if desired.
Place 4 halves on grid oiled side down.
Spoon vegetables on pita over each pocket.
Top with remaining bread.
Close lid and cook 3 to 5 minutes or until heated through and sealed.
Comments
