Stir-fry with Orange Ginger Sauce

December 15, 2021

Serves 4+



  • 4 cups of broccoli and/or cauliflower
  • 4 cups of sliced mushrooms
  • 2 cups of sliced onions
  • 2 green peppers
  • 1 zucchini


  • 1 ½ tbsp. Cornstarch (to thicken sauce)
  • ½ tsp. Orange zest
  • ½ cup orange juice
  • 2tbsp reduced salt soy sauce
  • 1-2tbsp honey
  • 1tbsp minced fresh ginger
  • 1tsp chili paste with garlic
  • Salt and cayenne pepper to taste (OPTIONAL)
  • Slivered almonds (OPTIONAL)

Measure out all vegetables. You can substitute any vegetables you like. Red pepper and baby corns are great choices too, and even cabbage. Combine all the sauce ingredients in a pot on the stove and heat for 3-5 minutes, stirring with a wire whisk (or spoon if you don’t have a whisk). While the sauce is hot, oil a wok or big sauté pan and quickly sauté your vegetables about 3 minutes, so the broccoli turns bright green.… cooked but slightly crunchy.
Pour veggies on a platter and pour hot sauce on top, toss to coat. Sprinkle slivered almonds on top