Wagner-Arbitration

Ginger and Orange Stir-Fry

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Ginger and Orange Stir-Fry

Rezept von Leonora Erhardt
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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.

Gericht: Insalate e antipastiKüche: AsianSchwierigkeit: Easy
Portionen
+
-

2

Portionen
Vorbereitungszeit

10

Minuten
Kochzeit

10

Minuten
Gesamtzeit

20

Minuten

Ingredients

  • 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!

Über Wagner Arbitration

Unsere Kanzlei hat ihren Sitz in Berlin und ist auf gerichtliche und außergerichtliche Streitbeilegung mit Schwerpunkt Schiedsgerichtsbarkeit spezialisiert. Eine weitere Kernkompetenz ist die Beratung im nationalen und internationalen Wirtschaftsrecht.