top of page

Asparagus & Carrot Stir-Fry in Spicy Orange Sauce

28 Asparagus Spears,

8 Large Carrots,

1 Tablespoon Olive Oil 1-2 Pinch of Red Pepper Flakes 1 Tablespoon Sesame Seeds 3/4 Cups Fresh Squeezed Orange Juice 2 Teaspoons Freshly Grated Orange Peel 3 Tablespoons Soy Sauce 1 Tablespoon Corn Starch 1 Tablespoon Freshly Grated Ginger

Stir orange juice, soy sauce and cornstarch in a 1-cup measure until cornstarch dissolves. Mix in orange peel. Set aside. Rinse and dry the asparagus & carrots. Cut the asparagus into approximately 1-1/2-inch spears. Cut the carrots into approximately 1/4-inch thick slices. Coat a non-stick deep frying pan with 1 tablespoon olive oil and put over med-high heat. Add Sesame Seeds and Red Pepper Flakes to pan, stirring to toast for about 1 minute. Add carrots and stir-fry for about 4 minutes. Add the asparagus and stir-fry for another 3 minutes. Add the juice mixture, stirring to coat all vegetables, and cook for another 2 minutes.

2 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte


bottom of page