Citrus-Ginger Stir-Fry
A quick and easy vegetable stir-fry tossed with a flavorful orange and fresh ginger sauce
40
Prep Time
40
Total Time
4
Servings
13
Ingredients
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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 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 red bell pepper, cut into 1/8-inch strips (1 pepper = 1 cup)
  • 1 yellow bell pepper, cut into 1/8-inch strips (1 pepper = 1 cup)
  • 1 ounce fresh snow peas, trimmed (1 oz = about 1/4 cup)
  • Hot cooked rice, optional

Directions

  1. Prepare sauce by combining chicken broth, orange juice, cornstarch, soy sauce and orange peel in small bowl; set aside.
  2. 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.
  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. Stir in sauce mixture; cook 3 to 4 minutes more or until sauce thickens slightly. Serve with rice, if desired.
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Cook's Tips

  • No time for chopping? Load up on fresh veggies by stopping at the salad bar or buying prepared vegetables in your supermarket's produce section.

Nutrition Facts

Serving Size4 servings (about 1/2 cup each)
Calories80

View Complete Nutrition Information

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Citrus-Ginger Stir-Fry

A quick and easy vegetable stir-fry tossed with a flavorful orange and fresh ginger sauce
40
Prep Time
40
Total Time
4
Servings
13
Ingredients
starstarstarstarstar

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 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 red bell pepper, cut into 1/8-inch strips (1 pepper = 1 cup)
  • 1 yellow bell pepper, cut into 1/8-inch strips (1 pepper = 1 cup)
  • 1 ounce fresh snow peas, trimmed (1 oz = about 1/4 cup)
  • Hot cooked rice, optional

Directions

  1. Prepare sauce by combining chicken broth, orange juice, cornstarch, soy sauce and orange peel in small bowl; set aside.
  2. 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.
  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. Stir in sauce mixture; cook 3 to 4 minutes more or until sauce thickens slightly. Serve with rice, if desired.

Cook's Tips

  • No time for chopping? Load up on fresh veggies by stopping at the salad bar or buying prepared vegetables in your supermarket's produce section.
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