Orange-Ginger Stir-Fry Vegetables
A quick, colorful vegetable stir-fry recipe --- big on flavor, but easy on prep time when using frozen veggies
15
Prep Time
15
Total Time
6
Servings
4
Ingredients
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Ingredients

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pkg (16 oz each) frozen broccoli, cauliflower and carrot blend
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade

Directions

  1. Heat oil in large skillet over medium-high heat; add vegetables and water chestnuts. Cook 6 minutes or until vegetables are tender, stirring occasionally.
  2. Add stir fry sauce; remove from heat and toss until vegetables are coated.
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Cook's Tips

  • Fresh vegetables may be substituted for the frozen vegetables. Or, add 1 cup fresh sugar snap peas to the frozen vegetables for extra crunch and flavor. For a spicy finish, sprinkle with red pepper flakes before serving.

Nutrition Facts

Serving Size6 servings (about 1/2 cup each)
Calories84

View Complete Nutrition Information

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Orange-Ginger Stir-Fry Vegetables

A quick, colorful vegetable stir-fry recipe --- big on flavor, but easy on prep time when using frozen veggies
15
Prep Time
15
Total Time
6
Servings
4
Ingredients
starstarstarstarstar

Ingredients

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pkg (16 oz each) frozen broccoli, cauliflower and carrot blend
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade

Directions

  1. Heat oil in large skillet over medium-high heat; add vegetables and water chestnuts. Cook 6 minutes or until vegetables are tender, stirring occasionally.
  2. Add stir fry sauce; remove from heat and toss until vegetables are coated.

Cook's Tips

  • Fresh vegetables may be substituted for the frozen vegetables. Or, add 1 cup fresh sugar snap peas to the frozen vegetables for extra crunch and flavor. For a spicy finish, sprinkle with red pepper flakes before serving.
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