Five-Veggie Stir-Fry

• 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

1. In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside.
2. 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.
3. Bring to a boil; cook and stir until thickened.
4. Serve over rice.
5. Yields 4 servings.

cornstarch, sugar, ground ginger, orange juice, soy sauce, garlic, carrots, broccoli florets, cauliflowerets, olive, mushrooms, snow peas, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145009 (may not work)