| 1/2 | c | Orange juice, chicken stock or low-sodium chicken stock |
| 1 | ts | Cornstarch |
| 2 | ts | Honey |
| 2 | ts | Reduced-sodium soy sauce |
| 2 | ts | Rice vinegar or white wine vinegar |
| 1/4 | ts | Hot red pepper sauce |
| 1 | ts | Each olive and dark sesame oil |
| 4 | sm | Carrots, peeled and thinly sliced diagonally (2 cups) |
| 1 | lg | Sweet red pepper (8 ounces), cut into strips 1/4 inch wide |
| 1 | | Medium-size yellow onion, halved and thinly sliced (2 cups) |
| 8 | oz | Chinese cabbage (about 5 large leaves), halved lengthwise and sliced 1/2 inch thick |
| 4 | oz | Snow peas or sugar snap peas, trimmed |
| 1 | ts | Toasted sesame seeds (optional) |
