Brocolli-Carrot Stir-Fry

1/2 cup orange juice
1 tablespoon dry sherry

1 teaspoon cornstarch

1 tablespoon cooking oil

1 teaspoon grated gingerroot

1 1/2 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 a wok or large skillet over high heat. Add cooking oil. (add more cooking 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 to 4 minutes or till crisp-tender. Push vegetables from the center of the wok or skillet.

Stir sauce; add to center of wok. 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.