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Five-Veggie Stir-Fry

Name: Five-Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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.

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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.

Nutrition Facts

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

Five-Veggie Stir-Fry

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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