Orange Vegetable Stir-Fry

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
300
protein 
11 g
sodium 
722 mg
carbohydrates 
53 g
fat 
6 g
fiber  
5 g
cholesterol 
0 mg
Servings 
4
Ingredients 

Sauce
½ cup fresh orange juice
¼ 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
¼ tsp red chili flakes
1 Tbsp cornstarch

1 Tbsp canola oil
4 oz edamame (green soybean) kernels
1 cup chopped red bell peppers
1½ cups diced pineapple
1½ cups snap peas
Pinch sea salt
Pinch freshly ground black pepper

2 cups cooked lo mein noodles

Instructions 
  1. In a medium bowl, combine all ingredients for sauce, adding cornstarch last. Stir to dissolve the cornstarch and set aside.
  2. 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.
  3. Add sauce to the stir-fry mixture and cook until thickened, about 1 minute.
  4. Serve 1 cup stir-fry mixture with ½ cup cooked lo mein noodles.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.