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Small Stir Fry Veg Pockets

Submitted by tom111

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

16

OUNCES STIR FRY VEGETABLES
frozen *

A combination of any of the following

1

X BROCCOLI FLORETS *

1

X CARROTS *

1

X WATER CHESTNUTS *

1

X GREEN BELL PEPPERS
or red *

1

X CELERY *

1

X MUSHROOMS *

1

X SNOW PEA PODS *

2

TABLESPOONS VEGETABLE OIL

4

EACH PITA BREAD ROUNDS
whole wheat *

Sauce

½

CUP ORANGE JUICE

2

TEASPOONS CORNSTARCH

2

TABLESPOONS HONEY

¼

TEASPOON GARLIC POWDER

1

TABLESPOON VINEGAR

¼

TEASPOON GINGER
ground

1

TABLESPOON SOY SAUCE, TAMARI

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 38g (1.3 oz)

Amount per Serving

Calories 83 48% of calories from fat

% Daily Value *

Total Fat 4g 7%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 142mg 6%

Total Carbohydrate 4g 4%

Dietary Fiber 0g 0%

Sugars g

Protein 1g

Vitamin A 1% • Vitamin C 14%

Calcium 0% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free