Ingredients
- 1 tsp. vegetable oil
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 large carrots, sliced
- 1 cup frozen spinach, thawed
- 1 cup broccoli florets
- ½ cup orange juice
- 1 tsp. cornstarch
- ½ tsp. ginger
- 1 tsp. sesame oil
- 4 Tbsp. light soy sauce
- ¼ cup peanuts, chopped
- 3 cups cooked brown rice
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Instructions
- Heat the vegetable oil in a large, nonstick skillet over medium-high heat. Sauté the garlic and mushrooms until golden (1-2 minutes). Add the carrots and spinach and cook for 3 minutes.
- Whisk the orange juice with the cornstarch, ginger and sesame oil. Add this mixture, with the broccoli, to the skillet. Cook and stir until the broccoli is tender (3 minutes).
- Stir in the soy sauce and peanuts. Serve hot over brown rice.