Small Stir Fry Veg Pockets
Submitted by tom111
Crisp stir-fried vegetables in a glossy honey-orange-ginger sauce tucked into whole wheat pita pockets and grilled until sealed. A wholesome meatless dinner in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minWhole wheat pita meets wok-fired vegetables in this clever handheld dinner. Broccoli, carrots, snow peas, mushrooms, water chestnuts, and peppers get a fast sauté until crisp-tender, then get coated in a sticky-sweet sauce built from orange juice, honey, soy sauce, ginger, and vinegar.
Split the pitas into thin rounds, stuff them with the glazed veggies, and press on the grill until warm and sealed shut.
It’s portable, crunchy, and surprisingly filling for something with zero meat.
Kitchen Tips
- Use frozen stir-fry vegetables for speed, or mix your own fresh combination. Either way, don’t overcook them. Crisp-tender is the goal.
- Have the sauce pre-mixed and ready before you start cooking. The cornstarch thickens fast once it hits the hot pan.
- Whole wheat pita holds up better than white under the weight of the filling. Brush the outside with oil before grilling for extra crunch.
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.
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