Stir-Fried Vegetables with Spicy Orange Sauce

  • 1 medium red bell pepper julienned
  • 1 medium onion julienned
  • 1/2-14ounce can straw mushrooms
  • 1/2-14ounce can baby corns cut to 1″ segments
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup fresh crunchy broccoli slaw
  • 1-7 ounce can water chestnuts
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile paste with garlic (Sriracha)
  • 2 tablespoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 cup chopped green onions
  • Optional 1/4 cup crushed dry roasted peanuts
  • Optional 4 tablespoon chopped fresh cilantro
  • Optional rice


  1. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  2. Make a cornstarch slurry by mixing 1 tablespoon of the orange juice with the 1 tablespoon of cornstarch.  Set aside.
  3. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add onions and red bells; stir-fry for 3 minutes. Add other veggies (mushrooms through water chestnuts) and stir-fry another 3 mins.  Add juice mixture and green onions; ring to bubbly and cook 2 minutes.  Add cornstarch slurry, cook until sauce thickens, stirring frequently. Serve immediately over rice sprinkled with some peanuts and cilantro.

3 responses to “Stir-Fried Vegetables with Spicy Orange Sauce

  1. Pingback: Stir-Fried Vegetables with Spicy Orange Sauce | Plant Based Diet Adventures

  2. petit4chocolatier

    Triple wow Heather!! Very delicious! I am thinking this would be excellent with shrimp too! Or chicken! Or steak! Everything 🙂

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