GETTING READY

1.Chop veggies.

2.Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.

MAKING

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.

SERVING

14.Serve with rice (or whatever sides you’ve chosen) and enjoy!

Notes

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.

For more information visit the blog entry Ginger-Citrus Stir Fry!