Vegetable Orange Stir Fry

Photo: flickr user S.³

Ingredients

2 med. carrots

2 c.s green beans

2 c.s cauliflower, sliced

4 tsp.s cornstarch

c. soy sauce

c. orange juice

2 tsp.s sugar

2 tbsp.s cooking oil

1 c. fresh mushrooms, sliced

1 1/4 c.s (5 oz.) peanuts

Preparation

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.