RVTV and The Cooking Ladies
AUTUMN STIR FRY
(Makes 6 servings)
3 tablespoons balsamic vinegar
3 tablespoons orange juice
1/4 cup olive oil
1 tablespoon grated orange peel
90 small sugar snap peas
1 small red pepper, cut into thin strips
1 small yellow pepper,
cut into thin strips
1 navel orange
Salt and pepper
Combine balsamic vinegar, orange
juice, olive oil and grated orange peel in a container.
Cover and refrigerate for several hours or overnight to
blend the flavours.
Transfer the orange juice mixture
to a large frying pan. Turn heat to high.
Add snap peas and pepper strips.
Stir over high heat for 2 to 3
minutes.
Transfer vegetables with liquid
from pan to a serving bowl.
Stir to coat vegetables with
marinade. Sprinkle lightly with salt and pepper.
Cut the orange into 6 wedges and
garnish the outside edges of the bowl.
This dish can be made ahead and
served cold or hot.
Either serve immediately or
refrigerate and serve cold or reheat in a microwave for
two minutes on high just before serving
Recipes provided by Phyllis Hinz & Lamont Mackay
"The
Cooking Ladies"
www.thecookingladies.com
| 
