2 med. carrots
2 c. green beans
2 c. cauliflower, sliced
4 tsp. cornstarch
1/3 c. soy sauce
1/3 c. orange juice
2 tsp. sugar
2 tbsp. cooking oil
1 c. fresh mushrooms, sliced
1 1/4 c. (5 oz.) peanuts

Cut carrots into julienne strips. Bias-slice green beans into 1 inch lengths. In saucepan, cook carrots and beans, uncovered, in boiling salted water for 3 minutes. Add cauliflower; cook, covered 2 minutes more. Drain well. In bowl, stir 1/2 cup cold water into the cornstarch; stir in soy sauce, orange juice, sugar and 1/4 teaspoon pepper. Set aside.

Heat wok over high heat; add oil. Stir-fry carrots, beans, cauliflower and mushrooms 2 minutes or until crisp-tender. Add peanuts; stir-fry 30 seconds more. Stir soy mixture; stir into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Serve over rice; top with sesame seed. Makes 4 servings.