Recipes Five-Veggie Stir-Fry 4.1 (93) 65 Reviews 1 Photo 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. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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 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. I Made It Print