Growing Chefs! Ontario Orange Ginger Stir Fry

Orange Ginger Stir Fry

Stir frying is a great way to cook healthy foods that taste delicious. Because of the short cooking time, less vitamins and minerals are lost. Stir fry also incorporates most of the food groups, giving you a well-balanced meal. Yum!
Serves 4 to 6
2 tablespoons ginger, minced1 tablespoon garlic, minced Zest of 1 orange1/2 cup orange juice (about 2-3 oranges)1/2 cup vegetable stock2 tablespoons soy sauce1 tablespoon rice vinegar1 tablespoon honey1/2 teaspoon chili flakes1 package extra firm tofu1 teaspoon cooking oil1 large carrot, chopped1/8 head of cabbage, shredded Daikon raddish, sliced Salt to taste Pepper to taste
Wok or frying panWhiskWooden spoonMeasuring spoonsMeasuring cupsKnife or safe chopperCutting boardJuicer (optional)Rasp (optional)Scissors (optional)BowlsPeelerPaper towel (optional)Dish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Get Prepped!

Cut all the vegetables and keep separate: Peel and cut the carrot into 1 centimeter chunks. Peel and slice the daikon radish into 5 millimeter slices. Shave the cabbage into thin slices or cut thinly with scissors.

Dry the tofu with a paper towel and cut into 2 centimeter cubes. Set aside.

Make the sauce: Using a rasp, finely zest the orange. Grate the garlic and ginger. Cut the oranges in half and using your hands or a juicer, squeeze the oranges over a bowl to remove all the juice. Measure out ½ cup. Measure remaining sauce ingredients into a separate bowl and whisk together.

Get Cooking!

Heat oil in wok over medium-high heat. Add tofu and cook until browned on each side. Cook vegetables in order of density.

When vegetables are almost cooked through, add sauce and reduce to desired thickness. If a thicker sauce is desired, add 1 teaspoon cornstarch to 1 tablespoon of water and stir to combine. Add to sauce and boil for 1 minute until thickened.

Serve with rice.