Oh man, this stir fry is a winner!
I’ve made a fairly elaborate orange stir fry before, which I certainly like. But lately (especially while my pantry is packed away and I’m cooking at other people’s homes), simplicity trumps all.
** disclaimer: the pictures do NOT do this meal justice, but I’ve decided while I’m a nomad I’m not bothering with waiting for perfect lighting, setting out adorable backgrounds for photos, and I probably won’t be taking pics on Preston and his roommate’s leopard-print tablecloth (umm, yeah….) I don’t think I’d get any recipes posted if I bothered with all that **
I threw this meal together so quickly at Preston’s, and could not believe how delicious it is! Store bought seasoned rice, a quick saute of veggies (most of which I’d pre-chopped and had in containers in the fridge, LOVE that), and a four ingredient sauce to die for. Preston helped me out a bit, and cooked up a chicken breast for himself while I crisped up some tempeh for my own dinner.
We’ll definitely be repeating this one.
serves 2
1 large orange, juiced (mine was HUGE, this is probably equal to two average sized oranges)
1/4 C soy sauce
1 T sriracha
1 T brown sugar
2 cloves garlic, finely minced
1 T vegetable oil
1/4 onion, chopped
1/2 bell pepper, chopped
1/2 C broccoli florets
1 large carrot, chopped
1 T cornstarch
2 oz tempeh, chopped
Start rice cooking, if you’re serving with rice. This would be great over noodles or any kind of rice.
Heat a large skillet or wok over medium heat. Stir together orange juice, soy sauce, sriracha, and brown sugar and set aside. When the pan is hot, add oil, onions, bell pepper, broccoli, and carrots. If you don’t have to separate tempeh from chicken, add your preferred source of protein here. We cooked ours separately and split the saucy veggies when finished.
Saute veggies for about 5 minutes, stirring frequently. Add the garlic and stir for another minute. Add the sauce ingredients. Let the sauce simmer in the pan while you whisk cornstarch with a bit of water together (I just did it in the bowl the sauce was sitting in to make my life easier.) Whisk the cornstarch mixture into the sauce until it starts to thicken. Remove from heat.
We each plated up rice, I topped mine with my tempeh (he topped his with his chicken), then poured the orange sauce with the veggies on top.
So fast, so yummy.
Nutrition facts per serving (with tempeh): Calories: 311; Calories from Fat: 119; Total Fat: 13.2g; Saturated Fat: 2.6g Sodium: 1890mg; Total Carbohydrates: 37.2g; Dietary Fiber: 4.9g; Sugars : 17.5g; Protein: 14.9g
Leave a Reply