1/3 cup orange juice
1 tablespoon dry sherry
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated gingerroot
1 ½ cups thinly bias-sliced carrots
1 cup broccoli flowerets
2 tablespoons chopped walnuts

For sauce, in a bowl stir together orange juice, dry sherry and cornstarch. Set aside. Preheat wok or large skillet over high heat. Add cooking oil. (Add more cooking oil as necessary during cooking).

Stir-fry gingerroot in hot oil for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3-4 minutes or till crisp-tender. Push vegetables from the center of wok or skillet.

Stir sauce; add to center of pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately.

Makes 4 servings