Vegetable Orange Stir Fry


2 med. carrots
2 c.s cauliflower, sliced
4 tsp.s cornstarch
2 tsp.s sugar
2 tbsp.s cooking oil
1 c. fresh mushrooms, sliced
1 1/4 c.s (5 oz.) peanuts


Cut carrots into julienne strips. Bias-slice green beans into 1 inch lengths. In saucepan, cook carrots and beans, uncovered, in boiling salted water for 3 minutes. Add cauliflower; cook, covered 2 minutes more. Drain well. In bowl, stir 1/2 cup cold water into the cornstarch; stir in soy sauce, orange juice, sugar and 1/4 teaspoon pepper. Set aside.
Heat wok over high heat; add oil. Stir-fry carrots, beans, cauliflower and mushrooms 2 minutes or until crisp-tender. Add peanuts; stir-fry 30 seconds more. Stir soy mixture; stir into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Serve over rice; top with sesame seed. Makes 4 servings.




12.0 servings


Friday, December 10, 2010 - 1:02am


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