Jillee's Rainbow Stirfry

Ingredients

• 3 Tbsp. frozen orange juice concentrate
• 2 Tbsp. hoisin sauce
• 1 Tbsp. soy sauce
• ½ tsp. sriracha hot sauce
• 2 tsp. toasted sesame oil
• ½ lb. green beans, cut in half
• 1 cup sliced red cabbage
• 1 15oz can baby corn, drained and rinsed
• 1 small red bell pepper, sliced
• 1 cup frozen shelled edamame
• 1 8oz can sliced water chestnuts, drained
• 4 green onions, sliced

Instructions

1. Whisk the orange juice concentrate, hoisin sauce, soy sauce, and sriracha together in a small bowl and set it aside.
2. Heat the sesame oil in a large skillet or wok over high heat. Once the pan is hot, add the halved green beans and cook for 3 minutes.
3. Then add about 3 tablespoons of water and cook for an additional 3 minutes, to help steam the beans.
4. Then add the cabbage, bell pepper, edamame, baby corn, and water chestnuts, and let them cook together for about 4 minutes.
5. Finally, stir in the sauce and the green onions, and let them cook with the veggies for about another minute.