Orange-Chile Stir-Fry

Serves two to three.

To learn more, read:
Asian Chile Paste
by Jennifer Armentrout
from Fine Cooking
Issue 56
Last Edit Date: 6/28/2011 3:49:38 PM

more about:

2 tsp. cornstarch
1-1/2 Tbs. soy sauce
1/2 cup low-salt canned chicken broth
1 Tbs. fresh orange juice
1 Tbs. dry sherry
1/2 tsp. finely grated orange zest
1/2 tsp. toasted sesame oil
2 Tbs. vegetable oil
1 heaping Tbs. minced fresh-ginger
1 clove garlic, finely chopped
2 scallions (white and green parts), thinly sliced
1/2 tsp. chile paste; more if you-want it really spicy
1/2 lb. assorted vegetables, trimmed and thinly sliced or cut into small pieces
1/2 lb. thinly sliced meat or seafood
Cooked white rice for serving

In a small bowl, dissolve the cornstarch in 1 Tbs. of the soy-sauce. Stir in the remaining soy sauce, the broth, orange juice, sherry, orange zest, and sesame oil. Heat the vegetable oil in a stir-fry pan or large skillet over medium-high to high heat. Add the ginger, garlic, scallions, and chile paste and stir-fry until fragrant, about 30 seconds. Add the vegetables and stir-fry until crisp-tender (if you’re using some long-cooking vegetables like broccoli, add them before shorter cooking ones to give them a head start). Add the meat or seafood and stir-fry until just cooked through and the vegetables are tender. Stir the sauce mixture and pour it into the pan. Bring to a boil just to thicken. Serve the stir-fry over rice.

nutrition information (per serving):
Size : based on three servings without rice; Calories (kcal): 280; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 22; Monounsaturated Fat (g): 4; Carbohydrates (g): 14; Polyunsaturated Fat (g): 6; Sodium (mg): 640; Cholesterol (mg): 80; Fiber (g): 3;