Ummmm, the husband took over the kitch for a bit while I went to a canning and preserving master gardener class out in the country--I mean way out. Our teacher had her own "canning kitchen" built separate from her home, it was fabulous and made us all lust for one of our own. There was a brief rain storm and still, we made homemade concord grape jelly and peach jam, the filling for apple and green tomato pie--who knew? But I digress, when I got home, this is what I had waiting for me! Yum--he likes the zen of cutting the veggies--I think they look lovely!
The Husband's Orange Ginger Stir Fry
For Rice
2 cups veggie broth
1 cup rice
Prepare according to package directions. Set aside while you make the stir fry.
For the veggies
1 red bell pepper long strips
1 green bell pepper long strips
1 carrot chopped into julienne strips
1 onion chopped
1 package shitake mushrooms
2 cups snow peas
3 tablespoons of sesame oil and safflower oil--use either or both
*chopped green onions for garnishing
For the sauce
2 teaspoons sesame oil
3/4 orange juice
1/2 orange zest
1 teaspoon soy sauce
1 teaspoon grated fresh ginger
1 garlic clove minced
2 teaspoons arrowroot
1/4 cup water
In medium sauce pan, bring all ingredients up to the arrowroot and water to a boil. Then, in a separate small bowl, make a slurry of the arrowroot and water, slowly add this to the sauce pan until desired thickness.
Heat oil for veggies in large pan or wok. Toss veggies in and stir fry to desired tenderness (you still want the veggies crispy!). Remove from heat. Pour sauce over veggies and place in a bowl with rice--this was very tasty!
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