-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 oil's 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.