Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This orange stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with carrots, roasted tofu, broccoli, mushroom and bok choy. The orange stir-fry sauce is filled with sweet orange juice, savoury soy sauce, fresh ginger and nutty sesame oil.
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You Will Need
Cook the noodles: In a large pot, bring water (1 litres, 2 litres) to a boil for the noodles. While the water is heating up prepare the vegetables.
Once the water is boiling, add the noodles and cook for about 5 minutes. Drain the noodles in a colander or strainer.
Prepare the vegetables: Wash and dry the vegetables. Cut the broccoli* in bite size florets. If you have a spiralizer, use it to cut the carrots in thin strips. If you do not have a spiralizer, cut the carrots in thin match size pieces for a fun texture.
Cut the mushroom in 1/2 cm thick slices. Cut the bok choy in 6 segment length wide.
*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time.
Roast the tofu: Cut the tofu in 2 cm dices. In a large pan, add the oil (1/2 tbs, 1 tbs), the tofu and its marinade. Cook on medium heat 2-3 minutes, flip and cook an additional 2 minutes or until both sides a slightly crunchy.
Prepare the stir fry: In the same pan you cooked the tofu, add oil (1/2 tsp, 1 tsp), mushroom. Cook on medium heat for about 5 minutes. Add the orange stir fry sauce, the carrot and the broccoli. Cook on medium/high heat for about 2 minutes. Add the bok choy and cook a additional 2 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the roasted tofu and combine.
Prepare the garnish, assemble and serve: Thinly cut the Thai pepper.* Separate the leaves of the cliantro.
Serve the stir-fry and garnish with cilantro and Thai pepper.
Note: *The Thai pepper is very spicy, add it slowly to your dish.
Dr. Craig Herrington, Nathuropath
It is known as a cruciferous vegetable. These types of vegetables are being studied for their anti-inflammatory properties and anti-cancer effects.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with plum sauce.
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 3 and 4.
- Prepare the stir fry
- Prepare the garnish, assemble and serve
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Note: We cannot guarantee any dish is allergen free.