Five-Veggie Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
2 Tbsp. sugar
1/2 tsp. ground ginger
1 c. orange juice
1/4 c. reduced sodium soy sauce
2 garlic cloves, minced
2 large carrots, sliced
2 c. broccoli florets
2 c. cauliflowerets
4 tsp. olive or canola oil, divided
1 c. quartered fresh mushrooms
1 c. fresh or frozen snow peas
4 c. hot cooked rice

Preparation

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 to 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.
Yields 4 servings.