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Five-Veggie Stir-Fry

 Five-Veggie Stir-Fry
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.
4 ServingsPrep/Total Time: 20 min.

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,

2 of 2

Five-Veggie Stir-Fry (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 648 mg sodium, 74 g carbohydrate, 3 g fiber, 9 g protein.