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Orange stir fry in a bowl with fork resting on the bowl

Zesty Stir Fry with Orange Sauce {2-3 serves}

A delicious and healthy stir fry with a zesty orange sauce - suitable for gluten-free, Paleo and plant-based diets.
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Course: Dinner
Cuisine: Asian, Chinese
Keyword: AIP, asian, chicken, dinner, easy, Gluten Free, Paleo, plant-based, pork, stir fry, tofu
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 3
Author: Allison Jones

Equipment

  • Wok or a large frypan/saute pan
  • chopping board and knives
  • Citrus juicer
  • Box grater
  • Measuring spoons
  • Whisk

Ingredients

Sauce (makes approximately 1 cup)

  • 2 oranges zest and juice
  • 4 tablespoons coconut aminos* 3 AUS tablespoons
  • 4 teaspoons apple cider vinegar or rice vinegar
  • 3 teaspoons maple syrup or brown sugar
  • 1 teaspoon toasted sesame oil

Thickener (optional)

  • 3 teaspoons tapioca starch or arrowroot flour
  • 5 teaspoons water

Stir fry

  • 250g (½ pound) ground pork (mince), ground chicken (mince) or cubed firm tofu
  • 4 med-large garlic cloves
  • ½ red onion or 4 scallion stalks
  • 1 carrot peeled in to ribbons
  • 1 ½ cups shredded red cabbage
  • 8 shiitake mushrooms sliced
  • 6 snow peas trimmed and cut in half
  • ½ teaspoon cooking salt
  • teaspoon white pepper
  • 1 tablespoon neutral cooking oil

To serve

  • rice of your choice
  • sliced spring onions/scallions green part only

Instructions

Prepare the sauce and thickener

  • Wash the oranges with a nylon brush and hot water
  • Grate the oranges on a fine setting on your grater. Juice the oranges, mix up the sauce ingredients and set aside - this can be done in advance.
  • If using the thickener, mix in a small dish and set aside.

Prepare your rice

  • Prepare your rice, depending on your preferred type and cooking method.

Cook your veggies

  • Prepare the vegetables as described in the ingredients list, and heat up a large frypan or wok on medium-hot.
  • Start cooking the vegetables individually in small amounts of oil, starting with the onion. Cook for 1-2 minutes until soft, lightly browned and then set aside.
  • Next, cook the sliced shiitake in a little oil. The mushrooms should be nice and browned before removing to a plate - a few minutes.
  • Start cooking the next veggies in some oil - these should be cooked only about a minute to maintain crispiness. Set aside once done.

Cook the meat or tofu

  • Finally, add oil to the pan and add the ground pork/chicken (mince) or cubed tofu. Cook for a few minutes until almost done (no pink spots in the meat) or tofu is browned.

Finish the recipe

  • Add the garlic, salt and pepper and mix with the meat for a minute and then add all reserved ingredients back to the pan. Turn up the heat and add in the sauce.
  • If using the thickener, stir it up again in the small dish and add to the pan. Cook for another minute until the sauce thickens. Turn off the heat and serve immediately with rice.

Notes

*to substitute tamari for the coconut aminos, use 2 tablespoons tamari (1 ½ AUS tablespoons) and 2 tablespoons water (1 ½ AUS tablespoons)