Best Orange Stir Fry Sauce Recipes

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
• Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
• Heat canola oil in a large nonstick skillet over medium-high heat.
• Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
• Add shrimp mixture; stir-fry for 3 minutes.
• Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
• Serve immediately.

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.

ORANGE JUICE STIR FRY SAUCE RECIPE - (4.6/5)

Steps:

• Directions 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. Read more at: http://www.foodnetwork.com/recipes/stir-fry-with-orange-juice-sauce-recipe/index.html?oc=linkback

SPICY ORANGE STIR FRY SAUCE

Steps:

• Mix all ingredients together with a whisk.
• If using as a marinade, leave out the cornstarch. If using as a sauce, whisk in cornstarch until it dissolves; add to the pan or wok and let come to a boil and simmer until thickened.

STIR FRY SHRIMP WITH SPICY ORANGE SAUCE

Steps:

• 1. Toss shrimp in cornstarch. Set aside. 2. Combine juice, soy sauce, honey, vinegar and chile sauce. Whisk and set aside. 3. Heat oil. Add garlic and ginger. Stir for 1 minute. 4. Add shrimp and stir fry for 3 minutes. 5. Add snap peas and stir fry for one minute. 6. Add juice mixture and onions. Cook until sauce thickens. 7. Serve over rice.

BEEF SIRLOIN STIR-FRY WITH ORANGE-GARLIC SAUCE

Steps:

• Cut beef across grain into thin strips; mix with 1 tbsp (15 mL) of the soy sauce, cornstarch and 1/2 tsp (2 mL) pepper.
• Cut carrots into thirds; thinly slice lengthwise.
• Grate 1/4 tsp (1 mL) of the orange rind; place in small bowl.
• Juice orange (you should have 1/2 cup/125 mL), discarding pulp; add juice to bowl with remaining soy sauce, rice vinegar and sesame oil; stir in generous pinch of sugar until dissolved. Set aside.
• In wok or skillet, heat 1 cup (250 mL) oil over high heat; fry half of the beef until lightly browned, 30 to 60 seconds. Using slotted spoon, transfer to sieve set over bowl to drain any remaining oil. Repeat with remaining beef. Fry carrots until edges are browned, 4 to 5 minutes; using slotted spoon, transfer to sieve.
• Pour out all but 1 tbsp (15 mL) of the oil. Add garlic and pinch of salt; stir-fry until golden, about 20 seconds. Add orange mixture; when boiling, add beef and carrots. Stir-fry until sauce is thickened, about 30 seconds. Transfer to serving plate and sprinkle with onion.

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.

PORK AND SNAP PEA STIR-FRY WITH ORANGE-PEANUT SAUCE

Steps:

• Heat a large cast iron pan over high heat. Season the pork with salt to taste. When the pan is hot, spray it with cooking spray and add the pork. Cook until the pork is light golden brown and almost cooked through, about 3 minutes. Transfer the pork to a plate, and cover with foil to keep warm.
• Remove the pan from the heat. Spray the pan again with cooking spray and return it to the heat. Add the red bell pepper and sugar snap peas, and stir-fry until the vegetables are crisp-tender, about 4 minutes.
• Meanwhile, combine the Asian sauce, orange juice concentrate, and peanut butter in a small bowl, and stir until the mixture is smooth.
• Add the sauce and the cooked pork to the pan. Bring to a simmer, adding a little water if necessary to thin it. Stir in the basil and peanuts. Season with salt to taste, if desired, and serve.
• Fat: 38g (before), 10.9g (after)
• Calories: 505 (before), 297 (after)
• Protein: 31g
• Carbohydrates: 17g
• Cholesterol: 71mg
• Fiber: 3g
• Sodium: 915mg

STIR-FRY BROCCOLI WITH ORANGE SAUCE

Steps:

• Add oils to a small skillet on medium-high heat. Add broccoli and water chestnuts; stir-fry 3 minutes. In a small bowl, combine remaining ingredients. Add to broccoli; lower heat and cook until sauce is thickened, 2 minutes.

ORANGE STIR FRY SAUCE

Steps:

• In measuring cup or small bowl, whisk together orange juice concentrate, stock, teriyaki sauce, cornstarch, vinegar, Worcestershire sauce, sugar and oil. Add to wok after vegetables are tender crisp and meat is returned to wok. Stir fry for 1 to 2 minutes or until thickened. Makes about 2/3 cup.
• Canadian Living.

STIR-FRY BROCCOLI WITH ORANGE SAUCE

Steps:

• Add oils to a small skillet on medium-high heat. Add broccoli and water chestnuts; stir-fry 3 minutes. In a small bowl, combine remaining ingredients. Add to broccoli; lower heat and cook until sauce is thickened, 2 minutes.