Instructions: In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

NOTES : Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so its on the menu at least once a month."

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