Rainbow Stir-Fry

• 3 Tbs. frozen orange juice concentrate
• 2 Tbs. hoisin sauce
• 1 Tbs. low-sodium soy sauce
• 1/2 tsp. chile-garlic sauce
• 2 tsp. toasted sesame oil
• 1/2 lb. green beans, halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 15-oz. can baby corn, rinsed and drained
• 1 small red bell pepper, sliced (1 cup)
• 1 cup frozen, shelled edamame
• 1 8-oz. can sliced water chestnuts, drained
• 4 green onions, thinly sliced

1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
2. Heat oil in wok or large skillet over high heat.
3. Add green beans, and stir-fry 3 minutes.
4. Add 3 Tbs.
5. water; stir-fry 3 minutes more.
6. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes.
7. Stir in green onions and orange juice mixture; cook 1 minute more.

orange juice, hoisin sauce, soy sauce, chilegarlic sauce, sesame oil, green beans, purple cabbage, baby corn, red bell pepper, frozen, water chestnuts, green onions

Taken from www.vegetariantimes.com/recipe/rainbow-stir-fry/ (may not work)