Zesty Stir Fry with Orange Sauce

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. 

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

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.

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

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.