Vegetable stir-fry is quick, easy, and oh, so delicious with blood oranges! What’s not to love about this easy weeknight dinner?
This is usually the time of year I start wishing for spring. Am I the only one daydreaming about margaritas and Hawaiian getaways? I think it’s in part because the seasonal shift just feels so close. We hit 70 degrees here this past weekend!
If there’s one thing I’ve learned about Colorado, though, it’s that you never really know what tomorrow’s weather holds. We could easily be buried in snow by Friday, so I’m not quite ready to give up on the winter fruits and veggies just yet.
Especially when there’s 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 winter.
Besides the pop of flavor and color, citrus fruits (and broccoli) are some of the best sources of vitamin C (helpful for maintaining a strong immune system). I’ve been loading up on both to get through these last few weeks of cold and flu season. My kind of stir-fry also has plenty of fiber from a mix of produce, grains, and nuts—an added bonus since dietary fiber feeds the immune-boosting microbes in the gut.
What I like most about this recipe, though, is that it’s super easy to whip up with pantry ingredients. Use navel or mandarin citrus if you can’t find blood oranges. Swap in frozen vegetables if you’re out of fresh. Try tofu instead of edamame. Serve with quinoa, barley, or freekeh instead of rice.
Did I mention it’s ready in about 20 minutes? Yeah. You may want to hold off on those early-spring wishes. This easy weeknight dinner is that good. You’ve got to try it!
Vegetable stir-fry is quick, easy, and oh, so delicious with blood oranges!
- 2 tablespoons vegetable oil (such as canola oil)
- ½ cup thinly sliced onion (see note)
- 4 cups broccoli florets (309 grams)
- 1.25 cups frozen shelled edamame
- 3 cloves garlic, minced
- 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 rice (optional)
Heat 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 or grain of choice 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.
Storage: Cover and refrigerate leftovers, and enjoy or freeze within 3-5 days.
Did you try this blood orange vegetable stir-fry?
Let me know how it went! Rate the recipe and leave a comment below, or snap a photo and tag me (@gratefulgrazer) on Instagram. I love seeing your creations!
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