olive oil for sauteeing
3/4 cup orange juice
1/3 cup honey
3 tablespooons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ginger
2 large carrots, peeled and cut diagonally
2 stalks celery, cut diagonally
2 red peppers, cut into chunks
1 can baby corn, drained
1/2 cup cashews
Combine orange juice, honey, soy sauce, cornstarch and ginger in a small
bowl and set aside. Stir-fry the vegetables in olive oil for 3-5
minutes. Add chicken and stir-fry an additional 5 minutes. Add sauce
and cook until mixture thickens. Add cashews to skillet and toss.
Serve with white rice.
Gertrude and Martin Peller
Karen Peller Selwyn
These recipes were part of an article in the 10/28 edition of the PALM
BEACH JEWISH JOURNAL NORTH highlighting the cookbook, EAT AND BE
SATISFIED, published by Bais Yaakov of Miami.
I know many people look for homespun cookbooks, so I am printing
information about how to order a copy. I have no connection with the
school or the cookbook.
Bais Yaakov Cookbook
Beth Jacob High School
1110 N.E. 163 Street
North Miami Beach, Florida 33162
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