I N G R E D I E N T S
- 4 Danny’s Mini Pitas
- 16 oz frozen stir fry vegetables or 4 cups fresh vegetables for stir fry
- A combination of any of the following –
- Broccoli
- Carrots
- Water chestnuts
- Green or red peppers
- Celery
- Mushrooms
- Pea pods
- 2 tablespoons oil
- Sauce:
- ½ cup orange juice
- 2 teaspoons cornstarch
- 2 tablespoons honey
- ¼ teaspoon garlic powder
- 1 tablespoon vinegar
- ¼ teaspoon ground ginger
- 1 tablespoon soy sauce
C O O K I N G S T E P S
- 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, stir until vegetables are tender but still crisp. Do not over cook.
- Add sauce and cook, stirring constantly until thick.
- Trim sides of Danny’s 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 Danny’s pita over each pocket. Top with remaining Danny’s pita bread.
- Close lid and cook 3-5 minutes or until heated through and sealed.
