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CITRUS-GINGER STIR-FRY

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 4
INGREDIENTS
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons fresh orange juice
  • 2 teaspoons cornstarch
  • 1 teaspoon La Choy® Lite Soy Sauce
  • 1/4 teaspoon grated orange peel
  • 1 tablespoon Pure Wesson® Canola Oil
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon minced garlic
  • 1 cup fresh button mushrooms, sliced
  • 1-1/4 cups fresh broccoli florets, cut into bite-size pieces
  • 1 1 pepper = 1 cup red bell pepper, cut into 1/8-inch strips
  • 1 1 pepper = 1 cup yellow bell pepper, cut into 1/8-inch strips
  • 1 1 oz = about 1/4 cup ounce fresh snow peas, trimmed
  • Hot cooked rice, optional
DIRECTIONS

Prepare sauce by combining chicken broth, orange juice, cornstarch, soy sauce and orange peel in small bowl; set aside.

Heat oil in large skillet over medium-high heat. When hot, add ginger and garlic; saute 1 minute or until aromatic, being careful not to burn garlic.

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.

Stir in sauce mixture; cook 3 to 4 minutes more or until sauce thickens slightly. Serve with rice, if desired.