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.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 382 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 648mg sodium, Carbohydrate 74g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein.
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