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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
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.
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