Printable | Taste of Home

Citrus Veggie Stir-Fry

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 cup sliced carrots
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 tablespoon canola oil
1 cup sliced fresh mushrooms
2 cups fresh or frozen snow peas
1/2 cup sliced green onions
1/3 cup salted cashews
4 cups hot cooked rice

In a bowl, combine the first seven 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

Printed from tasteofhome.com Aug 20, 2008

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Citrus Veggie Stir-Fry cont.

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.