-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 oils 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.