Vegetable Stir Fry

You’ll never guess the secret ingredient in this stir fry. It’s orange marmalade!



Prep time

10 minutes

Cook time

30 minutes



Cook it with our

Cast Iron Wok



  • ¼ cup orange marmalade
  • ¼ cup brown sugar
  • 2 tablespoons ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon sriracha
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil

Stir Fry

  • 1 yellow onion, sliced into ¼-inch pieces
  • 4 large carrots, sliced into ¼-inch pieces
  • 2 cups mushrooms, sliced into ¼-inch pieces
  • 1 , 10-ounce bag snow peas
  • ½ a large Napa cabbage, shredded into ¼-inch strips
  • 1 can water chestnuts, drained, patted dry
  • ¼ cup ¼ cup vegetable oil, divided


  1. Combine all ingredients for the sauce in a small bowl and stir.
  2. Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables.
  3. When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok.
  4. Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes.
  5. Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.
  6. Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred.
  7. Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan.
  8. Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice.

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