Ramping it up...and a stir-fry for tonight

I'm driving traffic to the blog with all my "food blogging" chit chat and so I think I ought to step up my posting frequency, which I promise to try to do. Here is something I make on occasion and it allows for a lot of variations.





Beef or chicken strips
One Orange
Can of baby corn
Can of water chestnuts
Snap peas
Red pepper
Onion
Ginger
Sesame Oil
Low-sod soy sauce

Mix juice and zest of one orange with 2 Tbsp. sesame oil and a quarter cup soy sauce, add ginger to taste but I would suggest 2 Tbsp. grated ginger. Hot pepper flakes if you want a hot bite.

Divide the sauce.

With one half of the mixture marinate the meat (shrimp works too) for and hour or more. Keep the remaining sauce on side.

In saute pan or a wok if you have one, coat with a bit of sesame oil and cook chicken or beef until just cooked through. Remove meat and keep warm while cooking the veggies.

Add onion and red pepper to pan with some slices of ginger. Cook for 3-4 minutes and add snap peas. Cook for 3 more minutes and add remaining sauce, water chestnuts (drained and rinsed) and baby corn (also drained and rinsed). Simmer for 3 minutes and add meat, simmering in sauce for a few minutes to combine all the flavors.

Serve over rice or stir fry rice noodles.