Stir Fry Veggie Pockets

By Tonya_Speed

Per Serving: 476 Calories; 23g Fat; 17g Protein; 58g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 630mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates. Points: 11

Ingredients

• 1/3 cup orange juice
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons honey
• 1/4 teaspoon garlic powder
• 2 teaspoons vinegar
• 1/4 teaspoon ground ginger
• 2 teaspoons low sodium soy sauce
• 1/2 cup creamy peanut butter
• 4 whole wheat pita breads, halved
• 1 1/3 tablespoons canola oil
• 2 cups chopped bok choy
• 12 ounces frozen stir-fry vegetables

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a small bowl, combine first 7 ingredients (juice through soy sauce); set aside. Spread 1 tablespoon of peanut butter on the inside of each pita half; set aside. Heat the oil in a large skillet or wok over medium-high heat; add bok choy and vegetables; cook and stir until tender-crisp (do not overcook!). Add orange juice mixture; cook, stirring constantly, until thickened. Fill pita bread halves with veggie mixture and enjoy!