FIVE-VEGGIE STIR-FRY

Five-Veggie Stir-Fry image

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.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Previous Next

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

Steps:

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 : Calories 382 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 648mg sodium, Carbohydrate 74g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein.