5-VEGGIE STIR-FRY Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients 2 tablespoons cornstarch 2 tablespoons sugar 1/2 teaspoon ground ginger 1 cup orange juice 1/4 cup reduced-sodium soy sauce 2 garlic cloves, minced 2 large carrots, sliced 2 cups broccoli florets 2 cups cauliflowerets 4 teaspoons olive or canola oil, divided 1 cup quartered fresh mushrooms 1 cup fresh or frozen snow peas 4 cups hot cooked rice Directions In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.