Rainbow Stir Fry

Adapted from vegetariantimes.com
Serves 4-6

Serve over brown rice.

• 3 Tbs. frozen orange juice concentrate
• 2 Tbs. hoisin sauce
• 1 Tbs. low-sodium soy sauce
• ½ tsp. chile-garlic sauce
• 2 tsp. toasted sesame oil
• ½ 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 lb. sliced beef.
• 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 large skillet. Add beef and cook until browned. Transfer to plate.
3. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, and water chestnuts; stir-fry 4 minutes. Stir in beef, green onions, and orange juice mixture; cook 1 minute more.