2.Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
3.Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil.
4.When it’s hot, add carrots, leeks, and broccoli.
5.Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
6.Add bok choy, meche, and chard to pan.
7.Toss to combine.
8.Cook a few minutes more.
9.Veggies should be hot, but still tender-crisp.
10.Add sauce to pan.
11.Stir to combine.
12.Return to heat and cook about 1 minute, or until sauce is thickened.
13.Remove from heat.
14.Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have!
Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles.
I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any.
Cook time doesn’t include sides. Serves 2 with leftovers.
Citrus meets veggies in a stir fry. This recipe features carrots, bok choy, broccoli, leeks, and chard. The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!