Broccoli Stir-Fry gets a sweet-and-tart upgrade with blood oranges. Make this quick and easy dinner recipe in under 30 minutes!
If there’s one thing I’ve learned about Colorado, it’s that you never really know what tomorrow’s weather holds. We could easily be buried in snow tomorrow, so I’m not quite ready to give up on the winter fruits and veggies just yet.
Especially when I have this quick-and-easy blood orange stir-fry to share.
Vibrant blood oranges have a way of lifting your spirits. At least, that’s the effect winter citrus always has on me this time of year. A couple blood oranges could be everything you need to get through this last push of the winter season.
What I like most about this recipe, though, is that it’s super easy to whip up with pantry ingredients. Swap in frozen broccoli (or another type of veg) if you’re out of fresh. Try tofu or beans instead of edamame. Serve with quinoa, barley, or freekeh instead of rice. You can also swap in navel or mandarin fruits if you can’t find blood oranges.
Did I mention you can cook this whole broccoli stir-fry in less than 30 minutes? See? There’s still a whole lot to love about the winter season. Don’t you think?
Broccoli Stir-Fry gets a sweet-and-tart upgrade with blood oranges.
- 2 tablespoons grapeseed oil (or oil of choice)
- ½ cup thinly sliced onion (see note)
- 4 cups broccoli florets (310 grams)
- 1.25 cups frozen shelled edamame
- 3 cloves garlic, smashed
- 1 teaspoon grated ginger
- 1 tablespoon gluten-free tamari, (see note)
- 1 blood orange, sliced (see note)
- ¼ cup sliced almonds, toasted if desired (see note)
- 1 tablespoon toasted sesame oil
- 1 teaspoon lime juice
- Cooked brown rice (thaw frozen cooked rice, optional)
Heat grapeseed oil in a large wok or skillet over medium-high heat. Stir in onion and cook 3 minutes, or until translucent. Stir in broccoli, edamame, garlic, ginger, and tamari, and cook and stir continuously 6-9 minutes, or until broccoli is tender. Remove from heat and stir in blood orange, almonds, sesame oil, and lime.
Serve with cooked brown rice (use thawed frozen rice or prepare in advance) if desired.
To thinly slice onion, use mandolin slicer set to ⅛ inch.
Substitute soy sauce (contains gluten) for tamari if desired. Use navel oranges or mandarin if you can’t find blood oranges in your area.
To toast almonds: spread almonds in an un-greased baking pan and bake in a preheated 350-degree (Fahrenheit) oven 5-7 minutes, stirring occasionally, or until golden brown.
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