Crunchy cashews and a citrus-seasoned sauce will stir your appetite for this colorful, no-cholesterol vegetable medley. My husband requests this meatless entree often, so it’s on the menu at least once a month.
Ingredients
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange peel
½ teaspoon ground ginger
⅛ 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
½ cup sliced green onions
⅓ cup salted cashews
4 cups hot cooked rice
Preparation
1. In a bowl, combine the first seven ingredients and blend; set aside.
2. In a large 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.
3. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.
4. Serve with rice.
Serves 4
