Thursday, 24 July 2008

Vegetable Orange Stir Fry

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


  • Cut carrots into julienne strips. 
  • Cut green beans into bite size pieces. 
  • Slice cauliflower.
  • In saucepan of already boiling water, cook carrots and beans, uncovered, for 3 minutes. 
  • Add cauliflower; cook covered 2 minutes more. 
  • Drain well. 
  • In a large cup or bowl, stir 1/2 cup cold water into the cornstarch; add 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. 
  • Stir soy mixture into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Serve as a side dish or  over rice.