CITRUS VEGGIE STIR-FRY
Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 400 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges
TERIYAKI BEEF STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
- Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
- Serve over rice and garnish with scallions and sesame seeds.
CITRUS CHICKEN STIR-FRY
Citrus brightens up the dinner table in this stress-free chicken dish from Janice Mitchell in Aurora, Colorado. With plenty of sauce, the healthy stir-fry tastes great over rice.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside., In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm. , In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved. , Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 229 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 562mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CITRUS PORK STIR-FRY
Toasted cashews are the crowning glory to this delicious Citrus Pork Stir-Fry. It serves four and is ready in under half an hour.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat. Combine all ingredients except nuts.
- Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
- Top with nuts.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
BEEF STIR-FRY WITH NOODLES
This ingredient-rich but still pretty light stir-fry was obviously inspired to us by the Asian cuisine. It's low on calories and not that high in carbohydrates. The iron and vitamin B12-rich sirloin steak, marinated in soy sauce and fish oil, is the perfect match for the noodles. And that's especially true when everything is cooked with caramelized shallot and ginger and served dressed with citrus juice.
Provided by Andrei Gusty
Categories Asian, Beef, dairy-free, hot & spicy, low calorie, Main course, nut-free
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Add the meat, 1 tablespoon of soy sauce, the lemongrass, fish oil, and 2 crushed garlic cloves to a bowl. Season with salt and mix until even. Set aside to marinate.
- Add the noodles to a bowl, season with salt and cover with hot water. Let them soak for 10-12 minutes.
- Heat 1-2 teaspoon of vegetable oil in a pan over medium-high heat and add the marinated meat.
- Cook and stir until browned and add the sugar.
- Stir and cook for 1 more minute, than transfer the meat to a bowl.
- Using the same pan and the caramelizing drippings, add the shallot and cook it until tender.
- Stir in the remaining garlic, the ginger, and chili.
- Add the remaining tablespoon of soy sauce, the water, and vinegar. Stir in.
- Add the basil, noodles, and meat. Mix until even and remove from heat.
- Serve dressed with lemon juice or lime juice.
Nutrition Facts : Calories 257 calories, Protein 22 grams, Fat 7 grams, Carbohydrate 26 grams
CITRUS-BEEF STIR-FRY WITH CARROTS (WW)
I've been craving Chinese food but didn't want takeout because it is so high in calories. I found this on the WW site and thought I'd give it a try. It was a bit spicy using the 1/2 tsp. of red pepper flakes, so you might want to use less if you don't like spicy. We all thought it would have been better with a mix of veggies (broccoli, snow peas, baby corn etc.) rather than all carrots. Prepared as written, each serving is 7 points.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place beef in a shallow dish; pour 2 tablespoons soy sauce over beef. Turn to coat completely. Let marinate 15 minutes in refrigerator.
- Combine orange juice, sugar, 2 tablespoons soy sauce, vinegar, orange rind and red pepper in a small bowl. Stir with a whisk.
- Heat oil in a large nonstick skillet over high heat. Add beef and cook 6 minutes. Remove from heat and place on a serving platter; keep warm.
- Reduce heat to medium-high; add carrot and onion (I also added some of the meat juices back in). Cook 7 minutes or until carrot is lightly browned and crisp-tender, stirring frequently. Increase heat to high; add beef and its juices and orange juice mixture. Cook 3 minutes or until slightly thickened.
Nutrition Facts : Calories 403.9, Fat 24.1, SaturatedFat 8.9, Cholesterol 77.2, Sodium 1109, Carbohydrate 22.8, Fiber 2.3, Sugar 16.6, Protein 23.5
CITRUS BEEF STIR FRY
This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago.
Provided by Quail Trails
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate peel from one of the oranges.
- Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
- Slice meat 1/8th inch thick across the grain, place in marinade.
- Let meat marinate at least 5 minutes or cover and chill for 24 hours.
- Remove beef from marinade before cooking and set aside.
- Mix marinade with corn starch.
- Heat wok or heavy frying pat to high heat, add 2 tsp.
- oil.
- Stir fry meat quickly, in several small batches, until lightly browned.
- Add more oil as needed.
- Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
- Add marinade, stir until boiling, mix in meat and remove from heat and serve.
CITRUS BEEF STIR FRY
The vivid flavors of orange, ginger, soy sauce, and sherry bring out the best in juicy steak slices and crunchy Asian vegetables.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 8
Steps:
- Grate peel (colored part only) from 1 orange. Squeeze juice from both oranges. Measure juice; if you have less than 3/4 cup, add enough water to make it equal this amount. In a small bowl, stir together orange peel, orange juice, sherry, soy sauce, and cornstarch. Set aside.
- Heat a wok or wide nonstick frying pan over high heat. When pan is hot, add beef and ginger. Cook, stirring, until beef is browned (2 to 3 minutes). With a slotted spoon, transfer beef to a bowl.
- Pour orange juice mixture into pan and bring to a simmer. Add bean sprouts and pea pods; cook, stirring, until pea pods turn a brighter green (about 1 minute). Mix in beef and serve over rice.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 19.1 g, Cholesterol 69.2 mg, Fat 5.2 g, Fiber 3.7 g, Protein 29.2 g, SaturatedFat 1.8 g, Sodium 1240.6 mg, Sugar 11.2 g
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