DANNY'S MINI PITA BREAD WITH STIR FRIED VEGETABLES
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.
