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Five-Veggie Stir-Fry

By: Rachel Thompson

"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."

Rate/Review | Read Reviews (63)

8,452 Saves

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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 or canola oil, divided
1 cup quartered fresh mushrooms
1 cup fresh or frozen snow peas
4 cups hot cooked rice

Directions

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.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 382 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 648 mg sodium, 74 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 lean meat, 1 fat.