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Five-Veggie Stir-Fry

An assortment of vegetables sprouts up in this marvelous medley from Rachel Thompson of Midlothian, Virginia. Orange juice lends a hint of the mildly seasoned sauce.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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 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.
Nutrition Facts
1 cup: 382 calories, 5g fat (1g saturated fat), 0 cholesterol, 648mg sodium, 74g carbohydrate (0 sugars, 3g fiber), 9g protein.

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Average Rating:
  • pslohr
    May 7, 2015

    It was too sweet. Def. leave out the 2 tablespoons of sugar and add salt. Even though there was soy sauce it was not salty enough.

  • lmarty
    Aug 17, 2012

    No comment left

  • mairzy doats
    Aug 25, 2008

    I tried this recipe to use up some orange juice, and it was delicious! Used a different combination of veggies, but I think that's what stir fries are all about. The sauce was SO good, it is going into my permanent recipe collection. Thanks!Mary in Littlestown, PA

  • angela leach
    Jun 8, 2007

    No comment left