Five-Veggie Stir-Fry Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 382 calories, 5g fat (1g saturated fat), 0mg cholesterol, 648mg sodium, 74g carbohydrate (0g sugars, 3g fiber), 9g protein .


  1. In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside.
  2. 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.
Originally published as Five-Veggie Stir-Fry in Light & Tasty February/March 2001, p62

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pslohr 226009
Reviewed May. 7, 2015

"It was too sweet. Def. leave out the 2 tablespoons of sugar and add salt. Even though there was soy sauce it was not salty enough."

mairzy doats 28437
Reviewed Aug. 25, 2008

"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"

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