WELLNESS RECIPES: ORANGE + GINGER VEGETABLE STIRFRY (GLUTEN FREE + VEGAN)


Eating compassionately is something that has become increasingly important to me as I develop more and more compassion for all beings. That being said, we can all only do the best we have available to us at any given time. This is a tasty orange and ginger stirfry for those short on time, but who want a healthy one pot meal option that will satisfy even picky smaller eaters. This meal has been a favourite with my seven year old daughter, and I am excited to share it with you.

ORANGE + GINGER VEGETABLE STIRFRY INGREDIENT LIST:

Vegetables:

1 small bunch of chopped kale (I used about 3-4 big leaves) 3 large carrots, sliced diagonally 1 chopped bell pepper 1 cup of shredded purple cabbage 1 can of baby corn (chopped into 3/4 inch pieces) 1/2 tbsp garlic oil 1/2 tbsp sesame oil 1 tbsp brown sugar 3 tbsp gluten free soy sauce 1/2 inch piece of fresh ginger peeled and grated

Sauce:

1 orange, juiced 3 tbsp brown sugar 1/4 cup gluten free soy sauce 1.5 inch piece of fresh ginger peeled and grated 1/4 cup rice vinegar 3 cloves garlic 2 tbsp sesame oil 1/2 tbsp corn starch

Noodles:

1 pkg Rice Noodles

Instructions for sauce:

In a small to medium sauce pan heat rice vinegar, brown sugar, garlic and ginger, bring to a boil, then turn it down to low and cook for 5 minutes. Add soy sauce, orange juice and sesame oil. Cook for 5-10 more minutes. If the sauce is still a little runny you can add a little corn starch. I used about 1/2 tbsp. Set sauce aside.

Instructions for stir-fried vegetables:

Cook noodles according to package. Strain, and run under cold water to stop from cooking further. Run your fingers through the noodles once they have cooled and are still under cold water to keep them from lumping together. Set aside.

Mix sugar and soy sauce and set aside. Heat garlic and sesame oil over medium-high heat in a deep wok or large non-stick pan. Once hot add ginger and fry for a minute. Add in carrots and cook for a minute. Add bell peppers, and sugar/soy sauce mixture. Cook for another minute. Add baby corn, and purple cabbage. Cook for two minutes. Add chopped kale.

Add the noodles, add the sauce, and gently fold the noodles in until they are well coated with the sauce and vegetables. If you mix too hard you will turn these delicate noodles to mush so be careful!