CITRUS VEGGIE STIR-FRY

Citrus Veggie Stir-Fry image

Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 cup sliced carrots
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 tablespoon canola oil
1 cup sliced fresh mushrooms
2 cups fresh or frozen snow peas
1/2 cup sliced green onions
1/3 cup salted cashews
4 cups hot cooked rice

Steps:

In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 400 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges