Citrus Veggie Stir-Fry With Cashews

• 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

1. 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.

cornstarch, orange juice, balsamic vinegar, garlic, ground ginger, hot pepper sauce, carrots, sweet red pepper, green pepper, canola oil, mushrooms, snow peas, green onions, cashews, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99542 (may not work)