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Ginger-Citrus Stir Fry Recipe Video
|Broccoli||1 Bunch (100 gm)|
|Bok choy||1 Bunch (100 gm)|
|Chard||2 Medium (only leaf)|
|Lettuce||1 Bunch (100 gm), chop|
|Leek||1 Medium, chop|
|Carrot||1 Medium, cube|
|Red pepper flakes||1⁄8 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄8 Cup (2 tbs)|
|Canola oil||3 Teaspoon|
Serving size: Complete recipe
Calories 622 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 1.5 g7.5%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 4146.9 mg172.8%
Total Carbohydrates 114 g38%
Dietary Fiber 24.8 g99.2%
Sugars 57.2 g
Protein 17 g34.3%
Vitamin A 707.9% Vitamin C 691.6%
Calcium 60.5% Iron 63.9%
*Based on a 2000 Calorie diet
2.Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
3.Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil.
4.When it’s hot, add carrots, leeks, and broccoli.
5.Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
6.Add bok choy, meche, and chard to pan.
7.Toss to combine.
8.Cook a few minutes more.
9.Veggies should be hot, but still tender-crisp.
10.Add sauce to pan.
11.Stir to combine.
12.Return to heat and cook about 1 minute, or until sauce is thickened.
13.Remove from heat.
14.Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have!
Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles.
I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any.
Cook time doesn’t include sides. Serves 2 with leftovers.
For more information visit the blog entry Ginger-Citrus Stir Fry!