Ginger-Orange Stir Fry
I’m giving away 1 16 oz jar of Tropical Traditions Gold Label Coconut Oil–you can enter until Friday, February 8!
Remember when it snowed the other week & we had to do a quick harvest on the Chinese cabbages I’d planted this winter? Well, I just realized the other day that I’d forgotten to cook them! When life gets busy, there’s no telling what ends up in the bottom of your produce drawer–amirite? Thankfully only one or two leaves were questionably yellow, so I ended up with about 10 cups of chopped leafy greens & stems (these cabbages were similar to bok/pak choi, not like Napa cabbages). But what’s a girl to do with that much cabbage?
Make a stir-fry of course.
The day after I made this stir-fry, The Kitchn ran a little piece on Cara Cara oranges–what are they, what do I do with them? I think I’d generally agree with the ‘just eat it!’ sentiment, but given the cold & given my desire to eat more citrus, I decided to run with the traditional orange sauce stir-fry (with lots of ginger mixed in for extra kick).
Lately I’ve been trying to whip up more quick, weeknight meals (not usually my style, but working freelance + my full time job means it gets hectic), and this stir-fry fit the bill. It’s a simple recipe–use what you have–but the star is the sauce: orange, ginger, soy sauce, rice vinegar, a hint of Sriracha for heat. Seriously, that’s it. Serve with rice or quinoa, and you’ve got a filling, multi-night meal in under 30 minutes!
Ginger-Orange Stir Fry
1 lb extra-firm tofu
1 medium onion, diced
1 large carrot, sliced into rounds
10 cups chopped Chinese cabbage (the leafy kind, both stems & leaves)
1 Cara Cara orange, juiced
Zest of 1 Cara Cara orange
1 inch ginger, peeled and grated
1/4 c soy sauce
2 tbsp rice vinegar
1/2 tsp Sriracha
Cut the tofu into triangles (1/4″ thick) and fry in 2 tbsp coconut oil until golden on both sides. Remove from pan and set aside.
In a small bowl, combine the orange juice, zest, grated ginger, soy sauce, rice vinegar, and Sriracha. Whisk to combine.
In a wok, warm 2 tbsp coconut oil over medium-high heat. Add the onion and carrot and cook 3 minutes until just turning translucent. Add the Chinese cabbage, cook 2-3 minutes until just wilting. Add the fried tofu, stir, and pour in the sauce. Cook 1 minute, tossing everything to coat.
Serve with rice or quinoa.