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Ingredientes
- 1 Tbsp. cornstarch
- 1 c. orange juice
- 2 Tbsp. balsamic vinegar
- 2 x garlic cloves chopped
- 1 tsp grated orange peel
- 1/2 tsp grnd ginger
- 1/8 tsp warm pepper sauce
- 1 c. sliced carrots
- 1 c. sweet red pepper julienned
- 1 c. green pepper julienned
- 1 Tbsp. canola oil
- 1 c. sliced fresh mushroom
- 2 c. snow peas fresh or possibly frzn
- 1/2 c. sliced green onions
- 1/3 c. salted cashews
- 4 c. warm cooked rice
Direcciones
- In a bowl, combine the first seven ingredients till blended; set aside. In a large nonstick skillet or possibly wok, stir-fry carrots and peppers in oil for 5 min. Add in mushrooms and snow peas; stir-fry for 6 min. Add in green onions; stir-fry for 3 min or possibly till the vegetables are crisp-tender. Stir orange juice mix and add in to pan. Bring to a boil; cook and stir for 2 min or possibly till thickened. Stir in cashews. Serve with rice.
- NOTES : Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 84 | 21% |
| Total Fat 9.85g | 12% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 106mg | 4% |
| Potassium 685mg | 20% |
| Total Carbs 70.73g | 19% |
| Dietary Fiber 5.8g | 19% |
| Sugars 10.47g | 7% |
| Protein 10.14g | 16% |
