Thursday, July 22, 2010

Veggyhead Orange Stir Fry Sauce

You like the sauce? Veggyhead does, cuz it's YUMMY!

This Orange sauce can be used with stir fried veggies & tofu. When cooking for Veggyhead and the troops, I cook the meat in a little soy sauce and garlic in a separate pan so the carnivores can be satiated. They can just pour the completed stir fry over their meat of choice and everybody's happy.

This is a favorite with vegetarian and carnivore alike!

For the stir fry:

One Table spoon Sesame Oil
One Onion, chopped
Five Large Carrots, Juliened
Three Large Parsnips, Juliened
Half a bunch of celery or bok choy, chopped
Cup of Pea Pods
Clove or two of Garlic (to taste), minced
Cup of Bean Sprouts
Package of firm tofu, cubed

For the Sauce:

½ cup OJ
2 TBLSP Soy sauce
1/3 Cup Corn syrup
½ Tsp ground ginger
1 TBLSP corn starch
1 Tblsp grated orange rind

Whisk the sauce mixture until smooth and set aside (you will probably need to re-whisk before you add it to the stir fry)

Add sesame oil to a wok or large saute pan over medium high to high heat. Stir fry all the ingredients EXCEPT the tofu, pea pods and bean sprouts.

When the onions begin to look translucent, add the sauce mixture (remember to re-whisk). Heat until bubbling then add the pea pods and stir for one minute. Add the tofu and bean sprouts, stir them in and reduce heat to medium low while stirring occasionally for three to five minutes.

Spoon over rice or noodles.


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