4-6 c. chopped raw vegetables, mixed, such as carrots, celery, broccoli, peppers, zucchini, etc.
Garnishes such as chopped green onion, water chestnuts, tofu

SAUCE:

1/2 c. orange juice
1/4 c. soy sauce
1 tsp. ginger or 1 tbsp. fresh ginger
2-3 cloves crushed garlic
1-2 tbsp. honey
2 tsp. Chinese sesame oil
Hot red pepper flakes to taste (optional)
2 tbsp. cornstarch

Combine first 7 sauce ingredients. Carefully mix in cornstarch. Heat 1 tablespoon of vegetable or peanut oil in wok or large skillet. Add vegetables and saute. When vegetables are about 2/3 of the way done, add sauce (make sure cornstarch is evenly distributed before adding sauce to the wok).

Add garnishes when the vegetables are cooked to your liking, and heat briefly. Serve stir-fry over rice or thin noodles.