Five-Veggie Stir-Fry

4.1
(93)

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.

1
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons cornstarch

  • 2 tablespoons sugar

  • ½ teaspoon ground ginger

  • 1 cup orange juice

  • ¼ 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

  1. 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.

Tips

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.