Vegetable Stir-fry with Orange Soy Glaze

I can think of few things easier to make than a hearty vegetable stir-fry. When the vegetable drawer needs a good cleansing, it is my go-to dish. Chop, cook, spoon on top of rice and you are done.

The only catch for me is that I need a little something extra for flavor. It can be as simple as a little crushed red pepper and tamari sauce, but I must go beyond vegetables, salt and pepper.

This orange soy glaze does the trick. It is full of orange zest which gives the vegetables a fresh, slightly sweet flavor.

Don’t feel confined to the vegetables included here. Use what you have and what you like. I like my vegetables with some texture so once the cauliflower is just barely tender, about 10 minutes, in goes the glaze and I take it off the heat.

Vegetable Stir-fry with Orange Soy Glaze

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 medium onion, sliced
10 white button mushrooms, sliced
3 stalks celery, sliced
2 medium carrots, peeled and sliced
2 cups cauliflower florets, sliced
2 cups broccoli florets, sliced
8 – 10 spears asparagus, cut into1 inch pieces
¼ cup unsalted, dry roasted peanuts
Juice and zest of one orange
¼ cup tamari
1 tbsp cornstarch or arrowroot
2 tsp mascavo sugar (or brown sugar)

Heat the oil in a wok or skillet over medium heat. Add the garlic and cook for about one minute. Add the onion, mushrooms, celery, carrots, cauliflower and broccoli. Increase the heat to medium high and cook, stirring often, until vegetables are tender, 10 to 20 minutes. About 3 minutes before vegetables are cooked to your preference, add the asparagus.

In a small bowl, combine the orange juice, zest, tamari, cornstarch and sugar. Add the peanuts to the stir-fry, and pour in the orange soy sauce.

Stir to coat the vegetables and cook for 1 to 2 minutes more, or until the sauce is slightly thickened. Eat by itself or with rice. Serves 4 to 6.