Citrus Veggie Stir-Fry With Cashews - cooking recipe

Ingredients

1 Tbsp. cornstarch
1 c. orange juice
2 Tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/8 tsp. hot pepper sauce
1 c. sliced carrots
1 c. julienned sweet red pepper
1 c. julienned green pepper
1 Tbsp. canola oil
1 c. sliced fresh mushrooms
2 c. fresh or frozen snow peas
1/2 c. sliced green onions
1/3 c. salted cashews
4 c. hot cooked rice

Preparation

In a bowl, combine the first 7 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. Yield: 4 servings.