SPICY ORANGE-SESAME STIR-FRY
May. 23rd, 2014 05:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksSPICY ORANGE-SESAME STIR-FRY
Serves: 4
Stir-fry:
8 ounces udon noodles
1 tablespoon peanut oil
1 small red onion, diced
2 cups shittake mushrooms, sliced
1 red bell pepper, diced
2 medium carrots, shredded
1 cup edamame (fresh green soybeans), fresh or frozen and thawed
5 medium-sized heads baby bok choy
2 tablespoons black sesame seeds
Stir-Fry Sauce:
Juice from 2 oranges, about 1/2 cup
2 teaspoons spicy chili sauce
1 tablespoon ginger, grated
2 garlic cloves, minced
3 tablespoons Braggs Liquid Aminos or tamari
2 tablespoons tahini
Cook the udon noodles in boiling water for about 5 minutes rinse with cold water and set aside.
In a large pan or wok, cook the onion over medium heat until translucent, about 5 minutes.
Add the mushrooms and peppers and cook for about 5 more minutes, until peppers are soft.
While the mushrooms and peppers are cooking, whisk the sauce ingredients together in small bowl.
Add the carrots and edamame and cook for a minute or two, then add the bok choy. Cook for a few more minutes, until the leaves start to wilt.
Add the sauce to the pan, and mix everything together to coat. Let cook for a minute or two to heat throughout, then add the noodles and toss to coat. The noodles should soak up some of the sauce. Remove the pan from the heat and sprinkle with the sesame seeds.
Serves: 4
Stir-fry:
8 ounces udon noodles
1 tablespoon peanut oil
1 small red onion, diced
2 cups shittake mushrooms, sliced
1 red bell pepper, diced
2 medium carrots, shredded
1 cup edamame (fresh green soybeans), fresh or frozen and thawed
5 medium-sized heads baby bok choy
2 tablespoons black sesame seeds
Stir-Fry Sauce:
Juice from 2 oranges, about 1/2 cup
2 teaspoons spicy chili sauce
1 tablespoon ginger, grated
2 garlic cloves, minced
3 tablespoons Braggs Liquid Aminos or tamari
2 tablespoons tahini
Cook the udon noodles in boiling water for about 5 minutes rinse with cold water and set aside.
In a large pan or wok, cook the onion over medium heat until translucent, about 5 minutes.
Add the mushrooms and peppers and cook for about 5 more minutes, until peppers are soft.
While the mushrooms and peppers are cooking, whisk the sauce ingredients together in small bowl.
Add the carrots and edamame and cook for a minute or two, then add the bok choy. Cook for a few more minutes, until the leaves start to wilt.
Add the sauce to the pan, and mix everything together to coat. Let cook for a minute or two to heat throughout, then add the noodles and toss to coat. The noodles should soak up some of the sauce. Remove the pan from the heat and sprinkle with the sesame seeds.
