Vegetable stir-fry is quick, easy, and oh so delicious with blood oranges! This vegetarian dinner is perfect for winter.

Blood Orange Broccoli Stir-Fry

Broccoli Stir-Fry gets a sweet-and-tart upgrade with blood oranges. 

Course Main Course, Side Dish
Cuisine Asian, dairy-free, gluten-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Stephanie McKercher, RDN


  • 2 tablespoons canola 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)


  1. 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.

  2. Serve with cooked brown rice (use thawed frozen rice or prepare in advance) if desired. 

Recipe Notes

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.