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Citrus Veggie Stir-Fry

This tangy mix of veggies appeals to the health-conscious and big eater alike.

Dinner recipes: Citrus Veggie Stir-Fry

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

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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.

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Serves 4

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