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Orange Vegetable Stir-Fry
Ingredients
1 Tbsp canola oil
4 oz edamame (green soybean) kernels
1 cup chopped red bell peppers
1 1/2 cups diced pineapple
1 1/2 cups snap peas
Pinch sea salt
Pinch freshly ground black pepper
2 cups cooked lo mein noodles
Sauce
1/2 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 Tbsp chopped scallion
2 Tbsp brown sugar, firmly packed
1 Tbsp minced yellow onion
1 Tbsp rice vinegar
2 teaspoons orange zest
1 tsp minced garlic
1 tsp minced fresh ginger
1/4 tsp red chili flakes
1 Tbsp cornstarch
Instructions
In a medium bowl, combine all ingredients for sauce, adding cornstarch last. Stir to dissolve the cornstarch and set aside.
Heat wok or sauté pan with canola oil. Add edamame, bell peppers, pineapple and snow peas, and season with salt and pepper. Stir-fry until vegetables are tender, about 3 to 5 minutes.
Add sauce to the stir-fry mixture and cook until thickened, about 1 minute.
Serve 1 cup stir-fry mixture with 1/2 cup cooked lo mein noodles.
Nutrition
| Calories | 300 |
| Protein | 11g |
| Sodium | 722mg |
| Carbohydrates | 53g |
| Fat | 6g |
| Fiber | 5g |
| Cholesterol | 0mg |
| Servings | 4 |