Vegetable Medley Stir-fry

Ingredients

• orange juice

  chicken stock or low-sodium chicken stock
  ½ cup
• cornstarch
  1 teaspoon
• honey
  2 teaspoons
• reduced-sodium soy sauce
  2 teaspoons
• rice vinegar or white wine vinegar
  2 teaspoons
• hot red pepper sauce
  ¼ teaspoon
• each olive and dark sesame oil
  1 teaspoon
• carrots

  peeled and thinly sliced diagonally (2 cups)
  4 small
• sweet red pepper (8 ounces)

  cut into strips ¼ inch wide
  1 large
• medium-size yellow onion

  halved and thinly sliced (2 cups)
  1 unit
• Chinese cabbage (about 5 large leaves)

  halved lengthwise and sliced ½ inch thick
  8 ounces
• snow peas or sugar snap peas — trimmed
  4 ounces
• toasted sesame seeds (optional)
  1 teaspoon