George Washington Gingerbread Cream Pie
INGREDIENTS:
-VIVIAN THIELE Pea Pods
16 oz Frozen Stir Fry Vegetables 2 tb Oil
-OR- 4 Pita Pockets; whole
4 c Fresh Vegetables for -wheat preferably
-Stir Fry *********SAUCE************
*****A COMBINATION OF****** 1/2 c Orange Juice
***ANY OF THE FOLLOWING**** 2 ts Cornstarch
Broccoli 2 tb Honey
Carrots 1/4 ts Garlic Powder
Water Chestnuts 1 tb Vinegar
Green or Red Peppers 1/4 ts Ground Ginger
Celery 1 tb Soy Sauce
Mushrooms
-VIVIAN THIELE Pea Pods
16 oz Frozen Stir Fry Vegetables 2 tb Oil
-OR- 4 Pita Pockets; whole
4 c Fresh Vegetables for -wheat preferably
-Stir Fry *********SAUCE************
*****A COMBINATION OF****** 1/2 c Orange Juice
***ANY OF THE FOLLOWING**** 2 ts Cornstarch
Broccoli 2 tb Honey
Carrots 1/4 ts Garlic Powder
Water Chestnuts 1 tb Vinegar
Green or Red Peppers 1/4 ts Ground Ginger
Celery 1 tb Soy Sauce
Mushrooms
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 and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of 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 pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed.