Vegetable Stir Fry with Orange Sauce
Vegetable stir fry with orange sauce is a healthy recipe that is perfect for your busiest weeknight meals. This easy meal is served over rice, and is vegetarian and vegan friendly. When you're craving Chinese, make this quick and simple stir fry for your family to enjoy.
Servings: 4 servings
Calories: 667kcal
Ingredients
For the Brown Rice
- 2 cups uncooked brown rice
- 4 cups water
- 1 tablespoon butter or vegan butter
For the Orange Sauce
- ¾ cup reduced sodium soy sauce
- ½ cup orange juice
- 2 tablespoons cornstarch
- 2 tablespoons orange zest
- 4 teaspoons sugar
For the Stir Fry
- 1 tablespoon garlic minced
- 2 tablespoons ginger minced
- ¼ cup light olive oil
- 3 cups red bell pepper cut in 1-inch slices
- 2 cups carrots peeled and cut in thin diagonal slices
- 3 cups broccoli florets
- 1 green onions cut in 1-inch diagonal slices
- 2 zucchinis sliced in ¼-inch coins
- ¼ teaspoon sesame seeds for garnish
Instructions
Cooking the Rice
- Put the water in a 2-quart pot, cover, and bring to a boil. Stir in some salt until dissolved, then mix in the rice and reduce the heat to medium low. Cook for 35 minutes with the lid askew, or until all the water is absorbed.
- Take the pot off the heat and let it stand for 5 minutes. Fluff the rice with a fork and stir in 2 tablespoons of butter.
Making the Orange Sauce
- Whisk together the soy sauce, orange juice, cornstarch, sugar, and orange zest in a small bowl until blended. (If making ahead, store in a small mason jar.)
Cooking the Stir Fry
- Heat 1 tablespoon of oil in the wok over high heat and add the minced garlic and ginger. Stir until fragrant and lightly browned. Remove from the wok and place in a bowl.
- Heat 1 tablespoon of oil in the wok over high heat. Add the carrots and cook until lightly browned, stirring constantly. Remove from the wok and place in a bowl.
- Heat 1 tablespoon of oil in the wok over high heat. Add the red bell peppers and the zucchini for 4 minutes, stirring constantly. Remove from the wok and place in a bowl.
- Steam the broccoli with half a cup of water in the microwave for 3 minutes.
- Heat up 1 tablespoon of oil in the wok over high heat. Add the broccoli and cook for 2 minutes. Remove from the wok and place in a bowl.
- Whisk the orange sauce, as the cornstarch will settle to the bottom of the bowl. Pour into a hot wok and constantly stir. It bubble and thicken up.
- Stir in the broccoli first to get it coated then add the other cook vegetables and aromatics. Mix the orange sauce in with the rest of vegetables and cook for 1 minute while constantly stirring to reheat the vegetables.
- Remove the wok from the heat and add the garnishes: green onions and sesame seeds.
- Serve the stir fry hot over warm brown rice. Garnish with another sprinkle of sesame seeds.
Notes
- If you are planning on serving this with rice, start the rice first so it's done at the same time.
- Avoid overcrowding the wok to prevent the veggies from steaming and to encourage browning.
- If you want to add chicken thigh, marinate it for 15 to 20 minutes in a mixture of: 2 teaspoons cornstarch, 3 tablespoons water, ¼ teaspoon salt, 2 tsp. soy sauce, and 1 teaspoon olive oil.
Nutrition
Serving: 1serving | Calories: 667kcal | Carbohydrates: 109g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 1841mg | Potassium: 1436mg | Fiber: 11g | Sugar: 18g | Vitamin A: 14917IU | Vitamin C: 246mg | Calcium: 146mg | Iron: 4mg
