Make Your Own Orange Sauce For Stir Fry Recipes

EASY STIR FRY SAUCE

Steps:

• Combine all ingredients in a large glass jar with a lid.
• Screw lid on.
• Shake well.
• Can store in fridge up to 2 weeks.
• Shake well before using.
• To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
• Serve.

ORANGE SAUCE RECIPE

Steps:

• Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan
• Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning
• Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often
• In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry
• Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes
• Add orange sauce to your orange chicken, orange tofu, orange cauliflower, or use as sauce for stir fry veggies!

THE BEST STIR FRY SAUCE

Steps:

• Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
• Use immediately or store in an airtight container in the refrigerator for up to one week.
• To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

HOMEMADE ORANGE CHICKEN SAUCE

Steps:

• Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate about four fresh orange skins to make 1/2 cup orange zest.
• Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
• Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
• Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
• Transfer the sauce into a bowl immediately, so it won't continue to cook in residual heat.
• Transfer the sauce in a airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.

SPICY ORANGE STIR FRY SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Toss with your favorite stir fry and serve hot!

STIR-FRY WITH ORANGE JUICE SAUCE

Steps:

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• Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

MAKE YOUR OWN ORANGE SAUCE FOR STIR-FRY

Steps:

• 1. In a saucepan, combine orange juice through sugar and cook until boiling.
• 2. Combine cornstarch and water to make a slurry. Stir slowly into orange mixture until boiling and thickened.