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Five-Veggie Stir-Fry -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – R. Thompson; Midlothian VA
Five-Veggie Stir-Fry -- e-w
Alert! HIGH Sodium Recipe (648 mg)!
Serves: 4

2 T. cornstarch
2 T. 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 T. olive –or- canola oil, ‘divided
1 c. quartered fresh mushrooms
1 c. fresh or frozen snow peas
4 c. hot cooked rice

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 tsp 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.

1 c. vegetable mixture w/1 c. rice equals: 382 calories…5 gm fat (1 gm saturated)…0 cholesterol…648 mg sodium…74 gm carbohydrate…3 gm fiber…9 gm protein +++EXC: 3 starch..2 vegetable…1 lean meat…1 fat +++WWP: 7