Preparation -Chiffonade: take about 8 large leaves of cabbage; wash them, dry, halve them lengthwise and slice 1/2-inch thick ribbons. -Onion: peeled, ends removed, thinly sliced (2 cups).

In a small bowl, stir together the orange juice and cornstarch until blended. Add the honey, soy sauce, vinegar and red pepper sauce, stirring to combine.

In a large wok or 12-inch nonstick skillet, heat the olive and sesame seed oils over moderately high heat until hot but not smoking. Add the carrots, sweet red pepper and onion. Stir-fry for 8 minutes. Add the cabbage and snow peas and stir-fry for 2 minutes.

Stir in the orange juice mixture and cook for 1 minute, or until the sauce boils and thickens. Stir in the sesame seeds if desired. Serve with grilled poultry, fish, vegetables or brown rice. Serves 4. -Dennis Fairchild, astrologer

Published by Ann Burger, Food Editor, Post and Courier, Charleston, Sc and edited for MasterCook by patH (phannema@wizard. Ucr. Edu) on Apr 23, 97. Mc Estimates 102 cals, 2.7 g fat. 22.3% Cff