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Five-Veggie Stir-Fry Recipe

An assortment of vegetables sprouts up in this marvelous medley from Rachel Thompson of Midlothian, Virginia. Orange juice lends a hint of the mildly seasoned sauce.

This recipe is:

Healthy

Quick

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Five-Veggie Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
2 large carrots, sliced
2 cups broccoli florets
2 cups cauliflowerets
4 teaspoons olive oil, divided
1 cup quartered fresh mushrooms
1 cup fresh or frozen snow peas
4 cups hot cooked rice

Directions

In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside.
In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice. Yield: 4 servings.

Nutritional Facts One serving (1 cup) equals 382 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 648 mg sodium, 74 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Five-Veggie Stir-Fry in Light & Tasty February/March 2001, p62

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Five-Veggie Stir-Fry

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(1-1) of 1 reviews

Reviewed on Aug. 25, 2008 by mairzy doats

I tried this recipe to use up some orange juice, and it was delicious! Used a different combination of veggies, but I think that's what stir fries are all about. The sauce was SO good, it is going into my permanent recipe collection. Thanks!

Mary in Littlestown, PA