Five-Veggie Stir-Fry

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* Exported from MasterCook *

 

Five-Veggie Stir-Fry

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 62

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon ground ginger

1 cup orange juice

1/4 cup reduced-sodium soy sauce

2 garlic cloves -- minced

2 large carrots -- sliced

2 cups broccoli florets

2 cups cauliflowerets

4 teaspoons olive or canola oil -- divided

1 cup quartered fresh mushrooms

1 cup fresh or frozen snow peas

4 cups 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

teaspoons 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. Yield: 4 servings.

 

Nutritional Analysis: One serving (1 cup vegetable mixture with 1 cup rice)

equals 382 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 648 mg

sodium, 74 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 3

starch, 2 vegetable, 1 lean meat, 1 fat.

 

 

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