I hadn't intended on posting this recipe. I was just trying to use up a random orange I had in the fridge, but the stir-fry sauce was too good not to share. It was also very, very easy, just the way I like it. I used this sauce with tofu, kale, yellow pepper, and onions, served over coconut rice (recipe to come, once I actually measure everything).
Orange Stir-Fry Sauce
Makes 1 serving
• 1/4 cup freshly-squeezed juice from a naval orange
• 1 tbsp minced ginger (I always have a jar of minced ginger on hand)
• 1/4 tsp ground cinnamon
• 1 tbsp granulated sugar
After sautéing your vegetables in a bit of oil, add the stir-fry sauce and allow to reduce for about 3 minutes. Serve with rice.