Sunday, June 18, 2017

Stir Fried Vegetables with Citrusy Brown Sauce

I decided to give the usual stir fried vegetables a twist by adding orange juice to the brown sauce that it is mixed with.  It gives a tangy and refreshing taste to the dish.  You can use any vegetables you have to stir fry. I used little oil and added vegetable broth to help to cook the vegetables. I also cooked the vegetables starting with the onion, garlic and ginger and then started with the vegetables that need more time to cook. You want the vegetables to be cooked but still crispy. I added baby corn and straw mushrooms to make it the way most Chinese restaurants do it.  Why not but you can skip them.

Stir Fried Vegetables with Citrusy Brown Sauce


  • 1 tbsp oil
  • 1 onion, sliced
  • 1 inch ginger, minced
  • 1 garlic clove, minced
  • 2 cups baby carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup vegetable broth
  • 1/4 head of cabbage, cut into 1 inch pieces
  • 1 green pepper, sliced
  • 1 red or yellow pepper, sliced
  • 1-15 oz can baby corn, drained and cut in half
  • 1-15 oz can straw mushrooms, drained
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp orange juice
  • 1 tbsp cornstarch
Combine the ingredients for the sauce in a small bowl and set aside.

Heat the oil in a wok or large saute pan.  Add the onion, ginger and garlic.  Saute till the onion is transparent. Add the baby carrots, celery and broth to the mixture.  Allow the mixture to boil till the vegetables have cooked but still crisp.  Add the cabbage and continue to boil till cabbage is cooked. Add the green and red pepper and continue to boil to cook the vegetables.  Add the baby corn and straw mushrooms. Add the sauce and mix until the sauce thickens.  Eat over rice or noodles.

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