Ginger and Orange Stir-Fry
My first Stir-Fry I ate a long time ago in Peru, cooked by a friend. At first I was really critical and did not fancy it at all, since I am definitely not a soy sauce fan. However, over the years I started to love it and started to improvise with all different vegetables and spices. Especially this version with fresh orange zest gives the stir-fry a refreshing touch.
2
servings10
minutes10
minutes20
minutesIngredients
2 tsp 2 sunflower or vegetable oil
1 1 spring onion, thinly sliced
1 1 garlic clove, peeled and crushed
3 3 cm piece of fresh root ginger, peeled and finely grated
400 g 400 fresh stir-fry vegetables
Juice and grated zest of 1 orange
1 1 orange cut into small pieces
1 tsp 1 soy sauce
2 tsp 2 honey
Rice or noodles, to serve (optional)
Coriander and mint
Directions
- Heat the oil in a wok or a frying pan over a high heat until it is very hot.
- Add the spring onion, garlic and ginger and stir-fry for about 30 seconds.
- Add the vegetables and stir-fry for 3–4 minutes until lightly wilted.
- Add the orange juice and zest, soy sauce and honey. Stir through and cook for another few minutes so that everything is well heated.
- Add the orange pieces and serve immediately with rice or noodles if you wish.
- I recommend to add fresh coriander and mint on top!
Equipment
- Wok or frying pan
- Grater
Notes
- I recommend to add fresh coriander and mint on top!