SM STIR FRY VEG POCKETS

      Title: SM STIR FRY VEG POCKETS
  Categories: Oriental
       Yield: 6 Servings
  
            -VIVIAN THIELE
      16 oz Frozen Stir Fry Vegetables
            -OR-
       4 c  Fresh Vegetables for
            -Stir Fry
            *****A COMBINATION OF******
            ***ANY OF THE FOLLOWING****
            Broccoli
            Carrots
            Water Chestnuts
            Green or Red Peppers
            Celery
            Mushrooms
            Pea Pods
       2 tb Oil
       4    Pita Pockets; whole
            -wheat preferably
            *********SAUCE************
     1/2 c  Orange Juice
       2 ts Cornstarch
       2 tb Honey
     1/4 ts Garlic Powder
       1 tb Vinegar
     1/4 ts Ground Ginger
       1 tb Soy Sauce
  
   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.
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