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

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

  • 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.

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.