Ingredients

• 1 teaspoon cornstarch
• 1/4 cup orange juice
• 2 tablespoons soy sauce
• 1 medium carrot, julienned
• 1 cup fresh broccoli florets
• 1 cup cut fresh green beans (2-inch pieces)
• 2 tablespoons olive or vegetable oil
• 1 cup julienned peeled sweet potato
• 1 cup thinly sliced red onion
• 1 garlic clove, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon crushed red pepper flakes, optional

Directions

1. In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender.

2. Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened.

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