Easy Orange And Ginger Veggie Stir Fry Recipes

EASY ORANGE AND GINGER VEGGIE STIR FRY

Steps:

• Begin by preparing your rice or noodles according to their package directions, to serve with the stir-fry. Once you start stir-frying, it all comes together quickly.
• To prepare the sauce, in a bowl, combine all the sauce ingredients and mix well. Set aside.
• For the stir-fry, to keep the frozen vegetables from going soggy, I recommend using a large, wide skillet rather than a wok, to have more surface area for evaporation.
• Heat the pan over medium-high heat and heat 1 tablespoon (15 ml) of the oil. Add the tofu. Fry, flipping as necessary, until it's browned and crispy on all sides, about 5 minutes. Transfer to a plate.
• Add the remaining tablespoon (15 ml) of oil to the pan and let it heat up until the oil sizzles. Another trick to avoid soggy vegetables is to fry in batches so as to not steam the veggies by overcrowding. Add half of the frozen vegetables to the hot pan and fry, stirring occasionally, until hot, crisp and somewhat seared, 2 to 3 minutes. Keep in mind that frozen veggies are already parcooked, so they may cook twice as fast as fresh vegetables.
• Transfer the first batch of veggies to a plate and cook the second batch, transferring them to the same plate.
• Lower the heat to medium. Give your sauce a stir and pour it into the pan. Simmer, stirring, until the sauce thickens, 2 to 3 minutes. Add all of the vegetables and the tofu back to the pan and toss to coat with the sauce. Taste and add a pinch of salt, if necessary.
• Serve over the rice or noodles and with any optional garnishes of your choice.

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

ORANGE CHICKEN STIR-FRY

Steps:

• Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

ORANGE-GINGER STIR-FRY VEGETABLES

Steps:

• Heat oil in large skillet over medium-high heat; add vegetables and water chestnuts. Cook 6 minutes or until vegetables are tender, stirring occasionally.
• Add stir fry sauce; remove from heat and toss until vegetables are coated.

STIR-FRY WITH ORANGE JUICE SAUCE

Steps:

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• Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.