Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-VIVIAN THIELE
16 oz Frozen Stir Fry Vegetables
-OR-
4 c 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 tb Oil
4 Pita Pockets; whole
-wheat preferably
*********SAUCE************
1/2 c Orange Juice
2 ts Cornstarch
2 tb Honey
1/4 ts Garlic Powder
1 tb Vinegar
1/4 ts Ground Ginger
1 tb Soy Sauce

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 3-5 minutes
or until heated through and sealed.

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