A colorful vegetable stir fry delicately flavored with a citrus-ginger sauce
Hands-on Time: 35 minutes
Total Time: 35 minutes
Makes: 4 servings (about 1/2 cup each)
1/2 cup reduced-sodium chicken broth
3 tablespoons freshly squeezed orange juice
2 teaspoons cornstarch
1 teaspoon La Choy® Lite Soy Sauce
1/4 teaspoon grated orange peel
1 tablespoon Pure Wesson® Canola Oil
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 cup sliced button mushrooms
1-1/4 cups fresh broccoli florets, cut into bite-size pieces
1 red bell pepper, cut into 1/8-inch strips
1 yellow bell pepper, cut into 1/8-inch strips
1 ounce snow peas, trimmed (about a handful)
1/4 teaspoon salt
1. Whisk together chicken broth, orange juice, cornstarch, soy sauce and orange peel in small bowl; set aside.
2. Heat large skillet over medium-high heat for 1 minute. Add oil, ginger and garlic, cook and stir 1 minute or until fragrant being careful not to burn garlic.
3. Add mushrooms, cook 1 to 2 minutes or until lightly browned and tender. Add broccoli, red and yellow peppers and snow peas. Cook 3 to 5 minutes or until peppers are crisp-tender and broccoli is bright green.
4. Add broth mixture. Cook and stir 3 to 4 minutes or until sauce has slightly thickened. Season with salt; serve.