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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Got this from a cooking magazine Ingredients:
2 tablespoons cornstarch |
2 tablespoons sugar |
1/2 teaspoon ground ginger |
1 cup orange juice |
1/4 cup reduced sodium soy sauce |
2 cloves garlic, minced |
2 large carrots, sliced |
2 cups broccoli florets |
2 cups cauliflower florets |
4 teaspoons olive oil or 4 teaspoons canola oil, divided |
1 cup quartered fresh mushrooms |
1 cup fresh snow peas or 1 cup frozen snow peas |
4 cups hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch, sugar, ginger.
2. Stir in orange juice, soy sauce, garlic until blended set aside.
3. In a nonstick skillet or wok, stir fry the carrots,broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes.
4. Add mushrooms,peas and remaining oil; stir-fry for 3 minutes.
5. stir orange juice mixture and add to the pan.
6. bring to a boil; cook and stir until thickened.
7. serve over rice.
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