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.
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
pslohr
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.
lmarty
Aug 17, 2012
No comment left
mairzy doats
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
Reviews
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.
No comment left
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
No comment left