Rating: 4 stars
93 Ratings
  • 5 star values: 43
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3

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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

383 calories; protein 9.5g; carbohydrates 74.4g; fat 5.8g; cholesterol 0mg; sodium 591mg. Full Nutrition
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