Make Your Own Orange Sauce For Stir Fry Food

ORANGE SAUCE RECIPE

Steps:

• Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan
• Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning
• Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often
• In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry
• Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes
• Add orange sauce to your orange chicken, orange tofu, orange cauliflower, or use as sauce for stir fry veggies!

EASY STIR FRY SAUCE

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

STIR-FRY WITH ORANGE JUICE SAUCE

Steps:

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• Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

ORANGE CHICKEN AND VEGETABLE STIR FRY

Steps:

• Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
• Taste the sauce and add your choice of sweetener to your liking.
• Blend again for a few more seconds.
• Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
• Rinse the skillet clean.
• Season the chicken with salt and pepper.
• Add the corn starch and massage the chicken with your hands.
• If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
• Transfer the vegetables to a plate lined with a paper towel.
• Wipe down the skillet until dry.
• Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
• Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
• Add the remaining vegetables and stir-fry them together for 2 minutes.
• Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
• Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
• Spoon the stir-fry over a bowl of hot rice. Serve immediately.

SPICY ORANGE STIR FRY SAUCE

Steps:

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

BEEF & ORANGE STIR-FRY

Steps:

• Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
• Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
• Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.

HOMEMADE ORANGE CHICKEN SAUCE

Steps:

• Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate about four fresh orange skins to make 1/2 cup orange zest.
• Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
• Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
• Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
• Transfer the sauce into a bowl immediately, so it won't continue to cook in residual heat.
• Transfer the sauce in a airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

Steps:

• In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
• Meanwhile, thinly slice the chicken or pork.
• Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
• Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
• Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

ORANGE-GINGER CHICKEN STIR FRY

Steps:

• Combine coconut aminos, orange juice, zest, water and garlic, and ginger if using the dried form, (if using fresh, reserve for later) in a small bowl. Set aside.
• Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).
• Add half of the chicken and cook until no longer pink in the center. Remove chicken to a plate and repeat with another ½ Tbsp. oil and remaining chicken.
• Wipe pan clean (if desired) before adding ½ Tbsp. oil. When the pan is hot, add onions and carrots and stir-fry for 3-4 minutes.
• Add broccoli and peppers, continue to stir for another 3-4 minutes, then add fresh garlic and ginger, if using, and cook another 30 seconds or until fragrant.
• Add chicken back to the pan with the vegetables then pour sauce over everything. Stir to coat, add green onions and cook for an additional 1-2 minutes until meat is warmed through and vegetables are tender to your liking.
• Top with toppings of choice.
• Serve over cauliflower rice for a Whole30-friendly option or with rice or rice noodles, if desired.

MAKE YOUR OWN ORANGE SAUCE FOR STIR-FRY

Steps:

• 1. In a saucepan, combine orange juice through sugar and cook until boiling.
• 2. Combine cornstarch and water to make a slurry. Stir slowly into orange mixture until boiling and thickened.