Citrus-based Stir Fry

Stir fry is an easy way to use whatever hardy vegetables you have lying around. If you don’t have fresh veg, you can use frozen. You can add meat or tofu or shrimp. Making a simple citrus-based sauce is not that difficult. Yes, I used a couple of ingredients that most people might not keep in their pantries, but you could easily substitute or leave them out. Or add to a shopping list for a future store trip!

To begin, get out a wok. I used to have a wok. It was an inexpensive wok that had a non-stick coating. It was wonderful and enormous and lived on a hook on the wall above the trash can. Alas, the non-stick coating turned out to be non-stay, and rust spots appeared, so the wok will be cited no more.

My point is, fancy, specific equipment is not required. A skillet with relatively high sides will do. If you are going to use meat, cut the meat into bite sized pieces while you heat some oil in the skillet. I’d recommend against using olive oil, because stir fry works best with a quick application of high heat, and a peanut or canola or similar oil will the heat more easily. I had some pork chops, so I went with pork.

While the meat browns, choose vegetables. I had some broccoli that was starting to get a little sad looking and some asparagus. This is use what you have time! Do make sure to stick to veg that will stand up to a stir fry. Other good options include green beans, peppers, onions, carrots, sugar snap peas, mushrooms, anything that will keep a crisp-tender texture. So, avoid tomatoes or canned peas or anything else that will mush. Add the veg to the skillet. Stir and fry!

While that’s going on, it’s time to make the sauce! I used orange juice as a base. I had a carton of orange juice in the fridge, so I took a measuring cup and put 1/2 cup in. I then added 1 Tablespoon of soy sauce (my favorite is this mushroom flavored sauce I get from the international foods store, but regular is fine…even a low sodium version!)

2 ingredients you may not have on hand, but I love in stir fry are seasoned rice vinegar and mirin. Mirin is a sweet rice wine. I put 1 Tablespoon of each. You could use plain rice vinegar or even plain vinegar, but I’d definitely add a bit of extra garlic if you do! You could use regular rice wine or even white cooking wine if you have that.

You will also want to add a bit of spice to your sauce. I recommend about a half teaspoon of red pepper flakes and a whole lot of minced garlic. I’m trying to remember how much is in there, and I’d say at least 3 cloves. But I always add at least a clove more than any recipe calls for. This is your recipe, so you choose how much you put! Whisk it all up in the measuring cup. Add a little bit (a Tablespoon should do) of corn starch to thicken it up a bit.

The measuring cup makes it easy to pour the sauce into the skillet.

Cook until the sauce thickens a little. Serve over rice.

Citrus-based Stir Fry

3/4-1 lb meat (I used pork) or veggie option

several cups chopped vegetables that will retain a crisp-tender texture (I used broccoli and asparagus)

1/2 cup orange juice

1 Tablespoon soy sauce

1 Tablespoon mirin (or rice wine or cooking wine)

1 Tablespoon seasoned rice vinegar (or rice vinegar or vinegar)

1/2 teaspoon red pepper flakes (to taste–I like a bit of heat)

3 (or more!!) cloves minced garlic

1 Tablespoon corn starch

In a skillet with high sides or a wok, heat 1-2 Tablespoons oil. Cut meat into bite sized pieces. Brown meat in oil. Chop veg into bite sized pieces. Add to skillet with meat. Stir and fry until crisp-tender. In a liquid measuring cup, put 1/2 cup of orange juice. Add other sauce ingredients. Season to taste. Pour over meat and veg. Stir until sauce thickens. Serve over rice.