Broccoli-Carrot Stir-Fry

• 1/3 c. orange juice
• 1 Tbsp. dry sherry
• 1 tsp. cornstarch
• 1 tsp. cooking oil
• 1 tsp. grated ginger root
• 1 1/2 c. thinly bias-sliced carrots
• 1 c. broccoli flowerets
• 2 tsp. chopped walnuts

1. For sauce, in a bowl, stir together orange juice, dry sherry and cornstarch; set aside.
2. Preheat a wok or large skillet over high heat. Add cooking oil (add more cooking oil as necessary during cooking). Stir-fry ginger root in hot oil for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3 to 4 minutes or until
3. crisp-tender. Push vegetables from the center of the wok or skillet.
4. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately. Makes 4 servings.

orange juice, sherry, cornstarch, cooking oil, ginger root, carrots, broccoli flowerets, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25124 (may not work)