1. Heat the vegetable oil in a large nonstick skillet over medium-high heat.

2. Saute the garlic and mushrooms until golden, about 1 or 2 minutes.

3. Add the carrots and spinach and cook for 3 minutes.

4. Mix the orange juice with the cornstarch, ginger and sesame oil and soy sauce. Add this mixture, with the broccoli, to the skillet.

5. Cook and stir until the broccoli is tender, about 3 minutes; add the peanuts. Serve hot over brown rice.