Vegetable Stir Fry

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

Level

Intermediate

Prep time

10 minutes

Cook time

30 minutes

Serves

2-4

Cook it with our

Cast Iron Wok

Ingredients

Sauce

  • 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

Directions

  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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