1 cup orange juice
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. sugar
2 Tbsp. cornstarch
1 clove garlic, minced
3 Tbsp. peanut oil
1 onion, diced
2 cloves garlic, minced
1/2 Hawaiian chili pepper, seeded and minced
1 inch ginger root, peeled and minced
10-1/2 oz. soy "chicken" nuggets
1 large carrot, sliced
1 bell pepper, diced into medium-size chunks
2 cups shredded won bok cabbage
2 tomatoes, diced
Whisk orange juice, soy sauce, vinegar, sugar, cornstarch and garlic in bowl and set aside.
Heat peanut oil in wok and add onion, garlic, chili pepper and ginger. Stir and cook over medium heat 2 minutes. Add soy nuggets, carrot slices and bell peppers and cook 10 minutes, or until carrots soften, stirring frequently. Add drops of water if wok tends to scorch. Add won bok and tomatoes, stir frequently about 5 minutes. Stir orange juice sauce and add to wok, stirring constantly till sauce thickens. Serve over brown rice. Makes 4 servings.
Per serving: Calories 370, protein 15 g., carbohydrates 46 g., total fat 14 g., saturated fat 3 g., cholesterol 0 mg., sodium 1,093 mg., fiber 9 g.