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| 1/2 Tasse | Orange juice, chicken stock or low-sodium chicken stock |
| 1 Teelöffel | cornstarch |
| 2 Teelöffel | honey |
| 2 Teelöffel | Reduced-sodium soy sauce |
| 2 Teelöffel | Rice vinegar or white wine vinegar |
| 1/4 Teelöffel | Hot red pepper sauce |
| 1 Teelöffel | Each olive and dark sesame oil |
| 4 klein | Carrots, peeled and thinly sliced diagonally (2 cups) |
| 1 gross | Sweet red pepper (8 ounces), cut into strips 1/4 inch wide |
| 1 | Medium-size yellow onion, halved and thinly sliced (2 cups) |
| 8 x ca. 30 g | Chinese cabbage (about 5 large leaves), halved lengthwise and sliced 1/2 inch thick |
| 4 x ca. 30 g | Snow peas or sugar snap peas, trimmed |
| 1 Teelöffel | Toasted sesame seeds (optional) |
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In a small bowl, stir together the orange juice and cornstarch until well blended. Add the honey, soy sauce, vinegar, and red pepper sauce, stirring to combine.
In a large wok or 12-inch nonstick skillet, heat the olive oil and sesame oil over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper, and onion and stir-fry for 8 minutes. Stir in the orange juice mixture and cook for 1 minute or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry or fish and brown rice.
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