Best 2 Citrus Veggie Stir Fry Recipes

Are you looking for a quick and easy vegetarian meal that is packed with flavor and nutrients? Look no further than a citrus veggie stir fry! This vibrant dish combines the bright acidity of citrus fruits with the crisp crunch of fresh vegetables, creating a medley of flavors that will tantalize your taste buds. With its colorful array of textures and colors, this stir fry is a feast for the eyes as well as the palate. Whether you're a seasoned stir fry enthusiast or a novice home cook, this article will guide you through the simple steps of creating an exceptional citrus veggie stir fry that will leave you craving more.

Let's cook with our recipes!

CITRUS VEGGIE STIR-FRY

Citrus Veggie Stir-Fry image

Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch
1 cup orange juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 cup sliced carrots
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 tablespoon canola oil
1 cup sliced fresh mushrooms
2 cups fresh or frozen snow peas
1/2 cup sliced green onions
1/3 cup salted cashews
4 cups hot cooked rice

Steps:

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. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender., Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 400 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 71g carbohydrate (0 sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges

PINEAPPLE-CITRUS TERIYAKI CHICKEN & VEGGIE STIR-FRY

Pineapple-Citrus Teriyaki Chicken & Veggie Stir-Fry image

This is one of my husbands favorite dishes. And, my sisters! It truly tastes like it could have come from an expensive Asian restaurant! Your family and guests will be complimenting you all evening!

Provided by Mary Feltman

Categories Vegetables

Time 1h10m

Number Of Ingredients 21

Ingredients

3 chicken breasts, boneless/skinless
1 onion, chopped
1 broccoli head, florets separated
2 medium carrots, sliced on the digonal
4 clove garlic, minced
1/2 c pure pineapple juice
1/2 c orange juice, fresh or crystals
1 c honey
1 tsp fresh ginger, minced
1 c teriyaki sauce
1/2 c mirin
2 Tbsp oyster sauce
2 Tbsp szechuan spicy stir-fry sauce
1 1/2 Tbsp sesame oil
2 Tbsp grapeseed oil
1/2 tsp kosher salt, more if needed
1 tsp cracked pepper
1/3 c cornstarch
4 Tbsp butter
1/4 c grapefruit juice, fresh or crystals
1 1/2 c water, as needed to dilute

Steps:

1. Make sauce: In a large bowl, add: pineapple juice, *grapefruit juice, *orange juice, teriyaki sauce, mirin, oyster sauce, sesame oil, Szechuan sauce, honey, garlic, ginger, salt, pepper, *and water, if needed. Whisk thoroughly. Add cornstarch and whisk thoroughly. Set aside.
2. Cut the broccoli florets into bite-size pieces. Medium dice the onion Slice the carrots thinly, and on the diagonal.
3. Heat a large skillet on medium-high. Add enough butter and oil to stir-fry the vegetables Stir-fry broccoli, onions, and carrots til tender-crisp. Remove and set aside.
4. Cube chicken breasts, and salt and pepper them. In same skillet, add enough oil to stir-fry the chicken. Add chicken; when almost done, add vegetables back to skillet.
5. Pour sauce into skillet and stir to combine with the chicken and vegetables. Bring to a boil; cook, stirring, for a few minutes, to thicken the sauce.
6. Serve immediately over rice, quinoa, or noodles. Top with sesame seeds. Enjoy!
7. *I sometimes use True Lemon crystals when I'm out of fresh lemon, lime, orange, or grapefruit juice. If you use these crystals, you DEFINITELY need to dilute with 1 1/2 cups of water; and, even if you use fresh juice, you can dilute some, according to your taste.

Tips:

For the best flavor, use fresh vegetables that are in season.
If you don't have a wok, you can use a large skillet or sauté pan.
Be sure to heat the wok or pan over high heat before adding the vegetables.
Stir-fry the vegetables quickly, in batches if necessary, so that they remain crisp-tender.
Add the sauce and cook for a minute or two, or until the vegetables are coated.
Serve immediately over rice, noodles, or quinoa.

Conclusion:

This citrus veggie stir-fry is a quick, easy, and delicious way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables. The stir-fry is packed with flavor, thanks to the citrus sauce and the variety of vegetables. It's also a healthy and nutritious meal that's perfect for a weeknight dinner.

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