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Serves:
4
Prep Time:
40 minutes
Cook Time:
40 minutes
Citrus-Ginger Stir Fry
Ingredients
| 1 1/4cups
broccoli florets raw, cut into bite-sized pieces | | 1red bell pepper, sliced into 1/8-inch strips (1 bell pepper= 1 cup) | | 1yellow bell pepper, sliced into 1/8-inch strips (1 bell pepper= 1 cup) | | 1cup
fresh button mushrooms, sliced | | 1oz.
snap peas, trimmed (1 ounce= about 1/4 cup) | | 1/2cup
reduced-sodium chicken broth | | 3tbsp.
freshly squeezed orange juice | | 2tsp.
cornstarch | | 1tsp.
La Choy® Lite Soy Sauce | | 1/4tsp.
minced orange peel | | 1tbsp.
Pure Wesson® Canola Oil | | 2tsp.
freshly minced ginger | | 1/2tsp.
minced garlic |
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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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