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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


  • 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


  • 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

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

Reviews for Five-Veggie Stir-Fry

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pslohr User ID: 4639286 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 User ID: 508799 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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