ASIAN PITA POCKETS

ASIAN PITA POCKETS
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from the kitchen of Dawn Timmers
  • CourseMain Dish
ASIAN PITA POCKETS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Dawn Timmers
  • CourseMain Dish
Ingredients
  • 4 Pita pocket halves whole wheat or whole grain
  • 1 Tblsp. Sesame oil and 1 Tblsp. Canola oil
  • 1/2 cup onions coarsely chopped
  • cups mushrooms sliced
  • 1/2 cup green or red peppers coarsely chopped
  • 1/2 cup carrots shredded
  • 2 cups green or red cabbage coarsely chopped
  • 2 cups broccoli small florets
  • 1 tsp. garlic minced
  • 1 tsp. fresh ginger finely diced
  • 1 ½ tsp. red pepper flakes
  • 2 Tblsp. soy sauce
  • 1/4 cup bottled stir-fry sauce I like Kikkoman brand
Instructions
  1. Heat oils over medium-high heat. Add onions, mushrooms, green peppers,
  2. carrots and cabbage and sauté for about 5 min. or so tossing often.
  3. Add broccoli, garlic, ginger, red pepper flakes, soy sauce and stir-fry
  4. sauce and continue sautéing until broccoli is crisp tender.
  5. Remove from heat and fill four pita pocket halves using a heaping 2/3 cup for each half.
  6. Makes 4 pita pocket halves.
Terri's Notes

~ Awesome vegetarian lunch, and pretty good with some thinly sliced chicken added!
~ Can’t wait to try this flavor-filled mix served over Quinoa or brown rice too.

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