Citrus Veggie Stir-Fry

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
34%
Citrus Veggie Stir-Fry
25 min.
4
824kcal

Suggestions

This citrus veggie stir-fry is an explosion of flavors and colors that will tantalize your taste buds and brighten up your dinner table. A delightful blend of crisp-tender veggies, this dish is not only a feast for the senses but also a nutritious powerhouse. With a perfect balance of protein, fat, and carbs, it's a well-rounded meal that will leave you feeling satisfied and energized.

The star of this dish is the tangy and zesty orange sauce, which adds a burst of freshness to the stir-fry. The combination of orange juice, balsamic vinegar, and a hint of hot sauce creates a unique flavor profile that's both sweet and savory. The addition of roasted cashews provides a satisfying crunch and a boost of healthy fats, while the variety of veggies ensures you get a good dose of vitamins and minerals.

This recipe is not only delicious but also incredibly versatile. Feel free to mix and match your favorite veggies or add some tofu or seitan for a heartier meal. It's a great option for a quick weeknight dinner or a impressive dish to serve at your next dinner party. So, if you're looking for a vibrant and flavorful dish that's both healthy and satisfying, this citrus veggie stir-fry is definitely one to try!

Ingredients

  • tablespoons balsamic vinegar 
  • tablespoon canola oil 
  • cup carrots sliced
  • cups rice hot cooked
  • cups rice hot cooked
  • cups rice hot cooked
  • tablespoon cornstarch 
  • cup mushrooms fresh sliced
  • cup mushrooms fresh sliced
  •  garlic clove minced
  • 0.5 cup spring onion sliced
  • cup bell pepper green julienned
  • 0.5 teaspoon ground ginger 
  • cup orange juice 
  • teaspoon orange zest grated
  • 0.1 teaspoon hot sauce hot
  • cup bell pepper sweet red julienned
  • 0.3 cup roasted cashews salted
  • cups snow peas fresh

Equipment

  • bowl
  • frying pan
  • wok

Directions

  1. In a bowl, combine the first seven ingredients until blended; set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes.
  2. Add mushrooms and snow peas; stir-fry for 6 minutes.
  3. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender.
  4. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.
  5. Serve with rice.

Nutrition Facts

Calories824kcal
Protein9.38%
Fat11.89%
Carbs78.73%

Properties

Glycemic Index
160.96
Glycemic Load
149.72
Inflammation Score
-10
Nutrition Score
36.017826243587%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
7.41mg
Naringenin
1.33mg
Luteolin
2.02mg
Kaempferol
0.28mg
Myricetin
0.07mg
Quercetin
2.49mg

Nutrients percent of daily need

Calories:824.2kcal
41.21%
Fat:10.8g
16.62%
Saturated Fat:1.79g
11.2%
Carbohydrates:160.92g
53.64%
Net Carbohydrates:154.03g
56.01%
Sugar:14.41g
16.02%
Cholesterol:0mg
0%
Sodium:115.14mg
5.01%
Alcohol:0g
100%
Protein:19.17g
38.35%
Vitamin C:144.52mg
175.17%
Vitamin A:7433.81IU
148.68%
Manganese:2.76mg
137.76%
Selenium:42.31µg
60.45%
Vitamin K:53.48µg
50.93%
Vitamin B6:0.89mg
44.4%
Copper:0.86mg
43.2%
Phosphorus:375.13mg
37.51%
Vitamin B5:3.46mg
34.56%
Magnesium:126.04mg
31.51%
Fiber:6.89g
27.56%
Vitamin B3:5.29mg
26.47%
Folate:104.61µg
26.15%
Potassium:905.3mg
25.87%
Zinc:3.68mg
24.52%
Vitamin B2:0.41mg
24.03%
Vitamin B1:0.36mg
23.93%
Iron:3.73mg
20.73%
Vitamin E:2.14mg
14.25%
Calcium:113.78mg
11.38%