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Orange Walnut Cauliflower and Carrots Recipe
|Carrots||3 Medium, roll cut (1 Cup)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Thinly sliced cauliflower||1 1⁄2 Cup (24 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 743 Calories from Fat 499
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 172.6 mg7.2%
Total Carbohydrates 50 g16.7%
Dietary Fiber 15.4 g61.7%
Sugars 24.2 g
Protein 16 g31.7%
Vitamin A 615.1% Vitamin C 202.9%
Calcium 14.5% Iron 19.5%
*Based on a 2000 Calorie diet
For sauce, stir together orange juice, cornstarch, and brown sugar.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 1/2 minutes.
Add carrots; stir-fry about 2 1/2 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables and walnuts to coat with sauce.