1 C. orange juice
\n2 tsp. cornstarch
\n3\/4 tsp. salt
\n1\/2 tsp. sugar
\n1 lb. fresh white mushrooms, sliced (about 5 C.)
\n1\/2 C. thinly sliced green bell pepper
\n1 C. quartered cherry tomatoes
\n2 tsp. curry powder<\/p>\n
In a C. combine orange juice, cornstarch, salt and sugar; set aside. In a large nonstick skillet over medium heat, cook and stir mushrooms and green pepper until mushrooms are tender and release their liquid, about 6 minutes. Stir in cherry tomatoes and curry powder; cook, stirring constantly, until curry is fragrant, about 30 seconds. Stir in reserved cornstarch mixture; add to skillet; cook, stirring constantly, until sauce thickens and is clear, 2 to 3 minutes. Serve over sliced broiled chicken breasts, hot cooked pasta or steamed shrimp.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. orange juice 2 tsp. cornstarch 3\/4 tsp. salt 1\/2 tsp. sugar 1 lb. fresh white mushrooms, sliced (about 5 C.) 1\/2 C. thinly sliced green bell pepper 1 C. quartered cherry tomatoes 2 tsp. curry powder In a C. combine orange juice, cornstarch, salt and sugar; set aside. In a large nonstick skillet over medium heat, cook and stir mushrooms and green pepper until mushrooms are tender and release their liquid, about 6 minutes. Stir in cherry tomatoes…<\/p>\n