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Spring Citrus Veggie Stir-Fry • Auburn Interfaith Food Closet
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Spring Citrus Veggie Stir-Fry

Spring Citrus Veggie Stir-Fry.

Spring Citrus Veggie Stir-Fry

Provided by the Auburn Interfaith Food Closet

RECIPE TYPE: Main – Side
SERVES: 4
TOTAL TIME: 30 minutes

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 3 carrots – peeled and sliced (approximately 2 cups)
  • 1 bunch asparagus (or substitute with broccoli or cauliflower) – chopped (approximately 2 cups)
  • 1 onion – chopped
  • 1 bunch kale or 4 cups fresh spinach
  • 2 cups cooked soybeans or peas
  • 1 orange – peeled and quartered
  • 1 tablespoon soy sauce
  • Garlic, salt, and pepper – to taste
  • 1 chopped green onion and sesame seeds for serving – [both optional]
  • Cooked rice – for serving


DIRECTIONS:

  1. Quarter the peeled orange.  Reserve the juice of one quarter and chop the rest in bite-sized pieces.
  2. Heat oil in a large skillet over medium heat.  Add the carrots, asparagus, and onion.  Cook 5-6 minutes until asparagus is tender.
  3. Add the soybeans or peas, kale or spinach, the juice of 1/4 orange, soy sauce, garlic, salt, and pepper.  Stir to mix and cook until greens are wilted.
  4. Turn off the heat, add the orange pieces, and mix to warm through.  Serve on top of warm rice.  Sprinkle green onion and sesame seeds on the rice.

Download the Recipe as a PDF

Gerald Davenport

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