cups
broccoli florets raw, cut into bite-sized pieces
1
red bell pepper, sliced into 1/8-inch strips (1 bell pepper= 1 cup)
1
yellow bell pepper, sliced into 1/8-inch strips (1 bell pepper= 1 cup)
1
cup
fresh button mushrooms, sliced
1
oz.
snap peas, trimmed (1 ounce= about 1/4 cup)
1/2
cup
reduced-sodium chicken broth
3
tbsp.
freshly squeezed orange juice
2
tsp.
cornstarch
1
tsp.
La Choy® Lite Soy Sauce
1/4
tsp.
minced orange peel
1
tbsp.
Pure Wesson® Canola Oil
2
tsp.
freshly minced ginger
1/2
tsp.
minced garlic
Directions
Prepare sauce by combining chicken broth, orange juice, cornstarch, soy sauce and orange peel in small bowl; set aside.
Heat medium skillet over medium-high heat for 1-2 minutes. Add oil, ginger and garlic; saute 1 minute or until aromatic (being careful not to burn garlic).
Add mushrooms; cook 1-2 minutes or until they are lightly browned and tender. Add broccoli, red and yellow peppers and sugar snap peas; cook 3-5 minutes or until peppers are crisp-tender and broccoli is brightly colored.
Stir in prepared sauce; cook 3-4 more minutes or until sauce has slightly thickened. Serve warm.
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