Citrus Veggie Stir-Fry

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 tablespoon canola oil 
• 1 cup carrots sliced
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 1 tablespoon cornstarch 
• 1 cup mushrooms fresh sliced
• 1 cup mushrooms fresh sliced
• 2  garlic clove minced
• 0.5 cup spring onion sliced
• 1 cup bell pepper green julienned
• 0.5 teaspoon ground ginger 
• 1 cup orange juice 
• 1 teaspoon orange zest grated
• 0.1 teaspoon hot sauce hot
• 1 cup bell pepper sweet red julienned
• 0.3 cup roasted cashews salted
• 2 cups snow peas fresh

Equipment

• bowl
• frying pan
• wok

Directions

1. In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
2. Add mushrooms and snow peas; stir-fry for 6 minutes.
3. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
4. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.
5. Serve with rice.