Recipe by Sarah Caron
"This recipe comes from my food blog, Cucina Bella. I had an abundance of oranges and wanted to try them out in an exotic stir-fry. It turned out great!"
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yellow bell pepper, seeded and chopped
red bell pepper, seeded and chopped
1/2 small head
1 small head
purple cauliflower, chopped
boneless chuck, cut into 1-inch cubes
olive oil, divided
orange - peeled, sectioned, and cut into large pieces
grated orange zest
green onion, chopped
my boyfriend and i loved this dish. it was awesome. i followed it exactly, but i did cauliflower, broccolli, onion, carrots, yellow and red peppers, and cabbage for the veggies. it was a lot of veggies but i like it like that.
the flavors of this particular stir-fry were decent, but it was a pain to collect all of the ingredients and i've had much better. Easier sauces and easier to find veggies.
The only recipe I could find using a purple cauliflower! I used purple cabbage instead of green and added 1 tablespoon of hot chili sauce and 1 tablespoon of black bean garlic sauce. It added some much needed heat. Really good!
This stir fry was Great! I used shrimp,asparagus and yellow squash. Any vegetable you have available will be just right in here. Super fast I went to the local Chinese take out and bought some chow mein to go with it. I will make this again! Thank You Sarah.
I enjoyed this except that I steamed the veggies too long. My hubby wasn't as fond of the orange taste as I was , so I may just stick to using the teriyaki and oyster sauce without oranges next time... Thanks:)
I though this was great. I am a fan of stir fry's with tons of vegetables and this satisfied me greatly. I got lots of compliments. I really like the hint of orange flavor, it was not overpowering and gave it an extra sweetness. The only changes I made were using more Teriyaki sauce (I didn't think 1/3 cup was enough for all the vege's) and to reduce the cooking time when first steaming the vegetables. I would use more like 5 minutes as I like mine still crispy. All in all a very tasty recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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