Rainbow Stir-Fry

From Vegetarian Times. I'm posting it here for safe-keeping.

• Ready In: 41 mins
• Serves: 4

Ingredients

• 3  tablespoons  frozen orange juice concentrate
• 2  tablespoons hoisin sauce
• 1  tablespoon low sodium soy sauce
• 1⁄2 teaspoon  chili-garlic sauce
• 2  teaspoons  toasted sesame oil
• 1⁄2 lb green beans, halved crosswise
• 1  cup  thinly sliced purple cabbage
• 1 (15 ounce) can  baby corn, rinsed and drained
• 1  small red bell pepper, sliced (1 cup)
• 1  cup  frozen shelled edamame
• 1 (8 ounce) can sliced water chestnuts, drained
• 4  green onions, thinly sliced

Directions

1. 1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
2. 2. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and orange juice mixture; cook 1 minute more.