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    Home » Dinner Recipes » Zesty Stir Fry with Orange Sauce

    Zesty Stir Fry with Orange Sauce

    Published: Mar 18, 2021 by Allison Jones

    Jump to Recipe Print Recipe

    Stir fries are a delicious and easy way to pack in fresh veggies and protein to a meal and this Zesty Stir Fry with Orange Sauce will inspire you to cook fresh dinners more often. It’s easy to get stuck in a rut using the same stir fry sauce again and again - this recipe uses the zest from the orange which adds a whole new layer of flavour, reduces food waste AND provides unique health benefits. 

    Angled photo of stir fry with lemon water and scallions in the background
    This stir fry knows its best angles for the camera

    I have a feeling this stir fry recipe will make it into your regular recipe rotation in no time! I can’t wait to hear what you think once you try it. Ginger is incredibly expensive right now, due to a worldwide shortage, so orange zest is a perfect replacement.

    This healthy recipe for Zesty Orange Stir Fry can be made to suit many diets - it’s already gluten-free, but it can also be Paleo-friendly and plant-based!

    I have provided two size options for the recipe because I know some people will prefer to only make 2-3 serves, while others are looking for more serves (eg. 4-5 serves). The ingredient details for 4-5 serves are in the notes section of the recipe card.

    Health benefits of orange zest

    Orange zest isn’t just for sweet foods like marmalade or cakes - it’s also excellent in savoury dishes such as this recipe for Crispy Carnitas with Cinnamon, Garlic and Orange Sauce.

    Since finding out about the health benefits a few years ago, I try to incorporate it into as many recipes as possible. In addition to the Carnitas recipe, I also use orange zest in the blueberry compote used in the Galette recipe from my C’mon Gut Happy eBook.

    I recommend using organic orange zest where possible to minimise pesticide exposure. If you can't access organic oranges, wash well under hot water with a nylon brush.

    Here are the health benefits for orange zest:

    • Nutrient rich
    • Unique plant compounds that are being studied for their anti-cancer properties - mostly via reduction in a compound called VEGF which is also implicated in endometriosis
    • Polyphenols which we know are excellent for our gut microbiome health
    • Anti-inflammatory properties
    Orange sauce stir fry close up
    Getting up close and personal with this delicious and unique stir fry

    What you’ll love about this stir fry recipe

    • Bangin' sauce! The orange zest really elevates this delicious sticky sauce
    • Easy to prepare - using ground chicken or pork (mince) makes it super quick since there’s no need to cut up your meat
    • Lots of fresh crunchy veggies

    How to customise the recipe

    • You can choose whatever rice you like to serve with it - white, black, brown or cauliflower rice
    • Change up the veggies to use whatever you have in the fridge or based on your preferences. Other veggies that work well include chopped asparagus, zucchini coins, green beans, broccolini
    • Use tofu in place of chicken/pork if you prefer a plant-based recipe
    • Low FODMAP adjustments: If you have IBS or you're on a SIBO diet, use garlic oil instead of garlic cloves, use only the green part of the spring onion/scallions, use low FODMAP veggies such as bean sprouts, cabbage, red capsicum (bell pepper), broccoli heads or broccolini stalks and serve with jasmine rice.

    How to get the best results with this recipe

    • When grating the orange, avoid getting too much of the white as this is quite bitter
    • Always zest the oranges before juicing! - I recommend using the zest from just one of the oranges otherwise it might be too strong. We are not using all of the zest - save the leftover zest for another recipe (you can freeze it).
    • Use a box grater with the smallest holes to make your zest, or use a microplane
    • Organic oranges are preferable to minimise pesticide exposure from the orange peel. If you can’t access organic oranges, just wash well under hot water and scrub with a nylon brush. 
    • I recommend making the sauce earlier in the day or even the day before if planning to serve for dinner. It makes the whole process much easier.  Always have your sauce ready before you start cooking the stir fry ingredients.
    • Feel free to change up the veggies based on what’s in your fridge or your preferences. For example, you could use chopped asparagus, zucchini slices, white button mushroom slices for example.
    • I really love peeling the carrots into ribbons because the sauce sticks perfectly to them
    • The optional thickener always needs to be stirred right before using as the flour always settles at the bottom of the small dish
    • If you don't have coconut aminos but you do have tamari or gluten free soy sauce, read the notes section so you can substitute. Tamari is a much stronger flavour than coconut aminos.
    Orange stir fry served with white rice with sliced scallions and a glass of lemon water
    Orange stir fry served with white rice with sliced scallions and a glass of lemon water

    What you need to make this recipe

    • Stir fry veggies - the recipe card below gives my recommendations but you can change these
    • Garlic and onion (either red onion or spring onion/scallions)
    • Salt and white pepper
    • Protein - ground pork or chicken (mince) is my preference, but you can also replace with tofu
    • Orange sauce ingredients - whole oranges (zest and juice), coconut aminos or tamari sauce, sesame oil, apple cider vinegar or rice vinegar, maple syrup or brown sugar
    • Rice of your choice to serve
    • Optional thickener - tapioca starch and water
    Stir fry ingredients laid out in flatlay style before cooking
    Ingredients for the Zesty Orange Sauce Stir Fry ready for their date with the stove.

    Choose from 3 serves or 5 serves

    I have provided two options below: one for a smaller amount to serve 2-3 people, and the other is for 4-5 people (see the notes). If serving people with large appetites, each recipe will give you the lower number of serves.

    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.
    Print Pin Rate
    Course: Dinner
    Cuisine: Asian, Chinese
    Keyword: AIP, asian, chicken, dinner, easy, Gluten Free, Paleo, plant-based, pork, stir fry, tofu
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes 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 - jsut use the zest from 1 of the oranges
    • 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
    • ⅛ 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 - set aside half for another recipe (you can freeze it). 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)

    Ingredients to make 5 serves

    Sauce (makes approximately 1 ½ cups)

    • 3 oranges zest and juice (use the zest from 2 of the oranges, save the rest for another recipe)
    • 6 tablespoons coconut aminos* (4 ½ AUS tablespoons)
    • 6 teaspoons apple cider vinegar or rice vinegar
    • 4 ½ teaspoons maple syrup or brown sugar
    • 1 ½ teaspoon toasted sesame oil

    Thickener (optional)

    • 4 ½ teaspoons tapioca starch or arrowroot flour
    • 7 ½ teaspoons water

    Stir fry

    • 500g (1 pound) ground pork (mince), ground chicken (mince) or cubed firm tofu
    • 6 med-large garlic cloves
    • ½ red onion or 4 scallion stalks
    • 1 large carrot, peeled into ribbons
    • 2 cups shredded red cabbage
    • 12 shiitake mushrooms sliced
    • 9 snow peas trimmed and cut in half
    • ¾ teaspoon cooking salt
    • ⅛ teaspoon white pepper
    • 1 ½ tablespoons neutral cooking oil

    To serve

    • rice of your choice
    • sliced spring onions/scallions green part only
    *To use tamari in place of the coconut aminos, use 3 tablespoons of tamari and 3 tablespoons of water (or 2 ½ AUS tablespoons of each)
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    Comments

    1. Sarah

      April 11, 2021 at 11:57 pm

      5 stars
      Love a good stir fry and this looks like a delicious way to freshen things up!

      Reply

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    ALLISON JONES - CLINICAL NUTRITIONIST AND NATUROPATH

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