Broccoli

Fast Broccoli-Carrot Stir-Fry

Posted by Carole Koch

1/3 cup orange juice
1 tablespoon dry sherry
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated gingerroot
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli flowerets
2 tablespoons chopped walnuts

Stir together orange juice, sherry and cornstarch in a bowl. Set aside. Preheat a large skillet or wok over high heat. Add cooking oil. Stir-fry gingerroot for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3 to 4 minutes or until crisp- tender. Push vegetables to the side of pan. Pour reserved sauce into center of pan. Cook and stir until sauce is thickened and bubbly. Cook and stir 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately.

Serves 4.

From “Better Homes and Gardens New Cook Book,” Meredith Corporation, Des Moines, Iowa, 1989.

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