Citrus Soy Stir Fry Food

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

CITRUS-SOY CHICKEN, PORK OR SHRIMP STIR FRY

Steps:

• Heat a large pot of water to a boil and add pasta. Salt water and cook pasta to al dente. Prepare all ingredients and pile them near the stove top. Mix together the stock, tamari, ginger, orange marmalade, black pepper and hot sauce in a bowl.
• Once pasta is dropped, heat oil in large nonstick skillet over high heat. When oil smokes add meat and stir fry 1-2 minutes then add vegetables and stir fry 3 minutes more, add sauce, toss with pasta.

CITRUS SOY STIR-FRY

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
• Prepare all the ingredients and pile them near the stovetop. Mix together the orange marmalade, ginger, garlic, stock, tamari, black pepper and hot sauce in a bowl.
• Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken or the pork and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snowpeas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.

CITRUS & GINGER STEAMED FISH WITH STIR-FRY VEG

Steps:

• Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
• Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.

SPICY ORANGE STIR FRY SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Toss with your favorite stir fry and serve hot!

CITRUS PORK STIR-FRY

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.

CITRUS VEGGIE STIR-FRY

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.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY (PF CHANG)

Steps:

• Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

SOY-CITRUS DRESSING

Steps:

• Shake together oil, soy sauce, lime juice, rice vinegar, sesame seeds, honey, zest, and grapefruit juice.

CITRUS BEEF STIR FRY

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.