Vegetable Orange Stir Fry Recipe

Name: Vegetable Orange Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: carrots 2 med.; 2 cups green beans; 2 cups cauliflower sliced; 4 teaspoons cornstarch; 1 cup soy sauce; 1 cup orange juice; 2 teaspoons sugar; 2 tablespoons cooking oil; 1 cup fresh mushrooms sliced; 1 1/4 cups peanuts 5 oz.

Servings: persons

carrots 2 med.
2 cups green beans
2 cups cauliflower sliced
4 teaspoons cornstarch
1 cup soy sauce
1 cup orange juice
2 teaspoons sugar
2 tablespoons cooking oil
1 cup fresh mushrooms sliced
1 1/4 cups peanuts 5 oz.

1
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.
2
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.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: carrots 2 med., 2 cups green beans, 2 cups cauliflower sliced, 4 teaspoons cornstarch, and more.

Yes, Vegetable Orange Stir Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Orange Stir Fry

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