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Orange-Chile Stir-Fry

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Serves two to three.

  • To learn more, read:
    Asian Chile Paste
  • by from Fine Cooking
    Issue 56

  • 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): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 3; Protein (g): protein g 22; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 640; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 3;

Photo: Scott Phillips

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